A component of wheat flour globulin polymerized at alkaline sides and depolymerized by reduction reversibly.
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- TERADA Masaki
- General Research Laboratory, Nissin Food Products Co., Ltd.
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- MINAMI Junichi
- General Research Laboratory, Nissin Food Products Co., Ltd.
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- YAMAMOTO Takehiko
- General Research Laboratory, Nissin Food Products Co., Ltd.
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説明
1. The SDS-disc electrophoretical analysis of wheat flour globulin revealed that upon incubation with “Kansui, ” a mixture of alkali carbonates, one (No. 9) of the components disappeared and another component (No. 11) increased significantly whose molecular weight was estimated to be more than one million. Incubation of flour globulin with “Kansui” resulted in decrease of SH groups of the globulin.<br> 2. However, a mild reduction of the globulin incubated with “Kansui” caused reap-pearance of component No. 9 and a decrease of component No. 11.<br> 3. Previous treatment of flour globulin with PCMB or AN completely inhibited such effects of “Kansui” as described above.<br> 4. A fraction containing component No. 9 of flour globulin which was the main component responsible to polymerization by “Kansui, ” was isolated from “Kansui”-treated globulin by chromatography on columns of Sephadex G200 and Sepharose 4B.<br> 5. The component protein thus isolated showed a typical phenomenon of reversibility in depolymerization to the original component corresponding to No. 9 component by chemical reduction and polymerization to a component corresponding to No. 9 at alkaline sides.
収録刊行物
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- Agricultural and Biological Chemistry
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Agricultural and Biological Chemistry 42 (7), 1397-1402, 1978
公益社団法人 日本農芸化学会
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詳細情報 詳細情報について
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- CRID
- 1390001206470103552
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- NII論文ID
- 130003526122
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- COI
- 1:CAS:528:DyaE1cXlslGhsL8%3D
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- ISSN
- 18811280
- 00021369
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- 本文言語コード
- en
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- データソース種別
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- JaLC
- Crossref
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- 抄録ライセンスフラグ
- 使用不可