書誌事項
- タイトル別名
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- Effect of Proteinases from Grifola frondosa on Gelling of Egg White.
- ランパク ノ カネツ ギョウコ ニ タイスル マイタケチュウ ノ プロテアーゼ
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Mushrooms have occasionally been used for cooking pot-steamed hotchpotch (tyawanmushi), but solidification has not been possible following the addition of Grifola frondosa. Therefore, proteinases in Grifola frondosa may degrade egg white protein. Ovalbumin (OVA) was digested with an extract of G. frondosa at acid, neutral or slightly alkaline pH, judging from SDS-PAGE patterns. After DEAE-cellulose column chromatography and gel filtration on Sephadex G-75, three proteinases and an acid proteinase from G. frondosa were identified. The molecular weight of proteinase A was about 18, 000 and its enzymatic properties were essentially the same as those of alkaline metal proteinase, reported by Hashimoto et al. However, proteinase B appeared to be a new proteinase because of its high molecular weight of about 44, 000, and neutral optimum pH. Proteinase C was present in the smallest amount and could only be poorly characterized. Acid proteinase was a carboxyl proteinase inhibited by pepstatin. Each proteinase digested OVA, but the SDS-PAGE patterns of the digestion products indicated hydrolytic specificity towards OVA. No proteinase alone could prevent OVA and egg white gelling, but a mixture of the three proteinases prevented gelling. Proteinases present in G. frondosa would thus appear to degrade egg white protein and prevent its gelling.
収録刊行物
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- 日本栄養・食糧学会誌
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日本栄養・食糧学会誌 47 (1), 43-48, 1994
公益社団法人 日本栄養・食糧学会
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詳細情報 詳細情報について
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- CRID
- 1390001206292205824
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- NII論文ID
- 130000854210
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- NII書誌ID
- AN00311992
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- COI
- 1:CAS:528:DyaK2cXisVartbg%3D
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- ISSN
- 18832849
- 02873516
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- NDL書誌ID
- 3867010
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- 本文言語コード
- ja
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- データソース種別
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- JaLC
- IRDB
- NDL
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- CiNii Articles
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- 抄録ライセンスフラグ
- 使用不可