Solution properties of phycoerythrin. I. Characterization of phycoerythrin.

DOI PDF 参考文献13件
  • Mizuno Haruo
    Department of Food Science and Technology, Tokyo University of Fisheries
  • Iso Naomichi
    Department of Food Science and Technology, Tokyo University of Fisheries
  • Saito Takahide
    Department of Food Science and Technology, Tokyo University of Fisheries
  • Ohzeki Fumiaki
    Department of Food Science and Technology, Tokyo University of Fisheries
  • Ogawa Hiroo
    Department of Food Science and Technology, Tokyo University of Fisheries
  • Wang Zao
    Department of Food Science and Technology, Tokyo University of Fisheries

この論文をさがす

説明

Phycoerythrin, one of the chromoproteins, from the red alga Porphyra yezoensis has been characterized by physicochemical measurement. The value of the sedimentation constant was 12s and it did not change with the change in pH from 5.4 to 6.8. This was assumed from the fact that the phycoerythrin did not undergo reversible dissociation-association reaction under these conditions. The weight average molecular weight of phycoerythrin was determined to be 2.2×105, and the intrinsic viscosity of phycoerythrin was determined to be 2.29×10−2 (10−1 dm3/g). From these values, the molecular shape of phycoerythrin was inferred to be globular based on the Scheraga-Mandelkern equation. The SDS-polyacrylamide gel electrophoresis of phycoerythrin showed that the phycoerythrin consisted of two subunits with molecular weights of 3.8×104 and 2.3×104. The sedimentation behavior of phycoerythrin suggested that the phycoerythrin solution was multicomponent. The phycoerythrin dissociated into two molecular species on treatment with sodium dodecyl sulfate. Their sedimentation constants were 12s and 2s. The 2s species was supposed to be phycoerythrin monomer.

収録刊行物

参考文献 (13)*注記

もっと見る

キーワード

詳細情報 詳細情報について

問題の指摘

ページトップへ