鶏卵殼膜からランチオニンの分離

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書誌事項

タイトル別名
  • The Isolation of Lanthionine from Chicken Eggshell Membranes
  • ケイ ランカク マク カラ ランチオニン ノ ブンリ

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説明

Ovokeratin possesses approximately the same chemical composition as other keratins but behaves very differently from them towards neutral and alkaline reducing agents, which is assumed to be due to the structure of proteins, especially in the manner of bonding of sulfur atom. Alkali treatment of ovokeratin followed by hydrolysis afforded meso-lanthionine and rac-lanthionine in a good yield. It is assumed that one of the causes for the difference in the properties of keratins is the number of monosulfide bond in keratin and, from the characteristics of ovokeratin, the presence of lanthionine could be presumed.

収録刊行物

  • 薬学雑誌

    薬学雑誌 77 (1), 102-103, 1957

    公益社団法人 日本薬学会

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