Identification of Soluble Proteins and Interaction with Mannan in Mucilage of Dioscorea opposita Thunb. (Chinese Yam Tuber)
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概要
- 論文の詳細を見る
In this study, we analyzed the influence of proteins and polysaccharides on the viscous properties of mucilage extracted from Dioscorea opposita Thunb. (Chinese yam). The viscosity of the mucilage was greatly reduced by treatment with protease or mannanase, although not by treatment with cellulase. These results show that the interactions with mannan of certain soluble proteins in the mucilage play an important role in its viscosity, so we identified the major soluble proteins present. Chinese yam mucilage contained at least nine types of major soluble proteins, some of which showed a high percentage of identity with dioscorin, mannan-binding lectin and other functional proteins in the N-terminal amino acid sequence. From these findings, it was suggested that the viscosity of Chinese yam mucilage may be caused by interaction between mannan and soluble proteins such as mannan-binding lectin.
- 社団法人 日本食品科学工学会の論文
- 2006-11-01
著者
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Suzuki Tomonori
Department Of Food Science And Technology Faculty Of Bioindustry Tokyo University Of Agriculture
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Nagai Takeshi
Department Of Applied Chemistry School Of Science And Engineering Waseda University
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Nagai Takeshi
Department Of Food Science And Technology Faculty Of Bioindustry Tokyo University Of Agriculture
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Matsuda Yosuke
Department Of Food Science And Technology Faculty Of Bioindustry Tokyo University Of Agriculture
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NAGASHIMA Toshio
Department of Aeronautics and Astronautics, University of Tokyo
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Nakagawa Tomoyuki
Department Of Food Science And Technology Faculty Of Bioindustry Tokyo University Of Agriculture
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Nakagawa Tomoyuki
Department Of Chemistry And Biochemistry Graduate School Of Engineering Kyushu University
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MYODA Takao
Department of Food Science and Technology, Faculty of Bioindustry, Tokyo University of Agriculture
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Myoda Takao
Department Of Food Science And Technology Faculty Of Bioindustry Tokyo University Of Agriculture
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Nagashima Toshio
Department Of Food Science And Technology Faculty Of Bioindustry Tokyo University Of Agriculture
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Nagashima Toshio
Department Of Aeronautics And Astronautics University Of Tokyo
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Suzuki Tomonori
Department Of Bacteriology Okayama University Graduate School Of Medicine Dentistry And Pharmaceutical Sciences
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MYODA Takao
Department of Food and Cosmetic Science , Faculty of Bioindustry
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