緑豆発芽体 (もやし) タンパク質の組成

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書誌事項

タイトル別名
  • Composition of Mung Bean Sprouts
  • リョクズ ハツガタイ モヤシ タンパクシツ ノ ソセイ

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説明

Systematic fraction of mung bean sprouts was performed. As a result, proteineous nitrogen in mung bean sprouts, which comprised about 50 % of the total nitrogen, was separated to about equal amount of two fractions by dialysis against distilled water, that is, water soluble fraction (albumin) and water-insoluble fraction (globulin). Water soluble fraction (albumin) was separated to three fractions by gel-filtration chromatography on a Sephadex G-200 column. Futhermore, polyacrylamide gel electrophoresis revealed 13 protein components.<BR>On the other hand, by the same means, insoluble fraction (globulin) was separated to four fraction and further separated to 12 protein components.

収録刊行物

  • 家政学雑誌

    家政学雑誌 25 (5), 370-373, 1974

    一般社団法人 日本家政学会

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