A New Electrophoresis Method and its Application for Revealing the Heterogeneity of the Chromatographically Homogeneous Fractions of Soybean Proteins
スポンサーリンク
概要
著者
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Shibasaki Kazuo
Department Of Agricultural Chemistry Faculty Of Agriculture Tohoku University
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Okubo Kazuyoshi
Department Of Applied Biological Chemistry Faculty Of Agriculture Tohoku University
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Thanh Vu
Department Of Food Chemistry Faculty Of Agriculture Tohoku University
関連論文
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- Composition and Structure of "Group B Saponin" in Soybean Seed(Analytical Chemistry)
- Composition and Content of Saponins in Soybean Seed According to Variety, Cultivation Year and Maturity(Analytical Chemistry)
- Composition and Structure of "Group A Saponin" in Soybean Seed(Analytical Chemistry)
- Inheritance of "Group A Saponin" in Soybean Seed(Analytical Chemistry)
- Antifungal Activity of the Saponin Fraction Obtained from Asparagus officinalis L. and Its Active Principle(Organic Chemistry)
- HPLC Profile Analysis of Oleanene-Glucuronides in Several Edible Beans
- Inheritance and Characterization of a Null Allele for Group A Acetyl Saponins found in a Mutant Soybean (Glycine max (L.) Merrill)
- A 96-kDa Glycyrrhizin-Binding Protein (gp96) from Soybeans Acts as a Substrate for Casein Kinase II, and Is Highly Related to Lipoxygenase 3
- The Relationship between the Ultracentrifugal Fraction and the Gel Electrophoretical Bands of Soybean Proteins
- Comparison of the Protective Effects of Epigallocatechin Gallate and Epigallocatechin on Paraquat-Induced Oxidative Stress in Rats
- Protective Effects of Epigallocatechin Gallate on Paraquat-Induced Oxidative Stress in Rats
- DDMP-conjugated Saponin (soyasaponin βg) Isolated from American Groundnut (Apios americana)
- STUDIES ON THE UTILIZATION OF GRAPE PART I. COMPOSITION OF GRAPE JUICES
- Isomers and Homologues of L-Glutamic Acid 5-n-Butyl Ester as Promoters of Sediment Formation in Raw Soy Sauce
- Purification and Identification of the Promoter of Sediment Formation from Raw Soy Sauce by Heating
- Superoxide- and l,l-Diphenyl-2-picrylhydrazyl Radical-scavenging Activities of Soyasaponin βg Related to Gallic Acid(Food & Nutrition Science)
- Relationship between Chemical Structures and Biological Activities of Triterpenoid Saponins from Soybean
- Active Oxygen Scavenging Activity of DDMP (2,3-Dihydro-2,5-dihydroxy-6-methyl-4H-pyran-4-one) Saponin in Soybean Seed
- SUGARS IN THE ACID HYDROLYSATES OF POLYSACCHARIDES (Part I) SUGAR COMPOSITION OF SWEET POTATO STARCH HYDROL
- STUDIES ON SUGARS IN ACID AND ENZYME HYDROLYSATES OF POLYSACCHARIDES IV. ON THE β-LINKED SUGARS IN THE OLIGOSACCHARIDES FRACTION OF THE COMMERCIAL GLUCOSES PRODUCED BY ACID OR BY ENZYME HYDROLYSIS FROM SWEET POTATO STARCH
- STUDIES ON SUGARS IN ACID AND ENZYME HYDROLYSATES OF POLYSACCARIDES III. ON THE SUGAR COMPOSITION OF THE COMMERCIAL GLUCOSES PRODUCED BY ACID OR BY ENZYME HYDROLYSIS FROM SWEET POTATO STARCH
- STUDIES ON THE UNFERMENTABLE SUGARS (VIII) : IDENTIFICATION OF SAKEBIOSE, NIGEROSE AND Y-SUGAR
- STUDIES ON THE UNFERMENTABLE SUGARS (I-III)
- STUDIES ON THE UNFERMENTABLE SUGARS (VI〜VII)
- Variation in Saponin Contents in Germinating Soybean Seeds and Effect of Light Irradiation(Biological Chemistry)
- Hepatoprotective Effects of Oleanene Glucuronides in Several Edible Beans
- Partial Purification and Characterization of Cytotoxic Factors from Co-cultures of Macrophage Cell Line (J774 cells) with BLV-producing Cell Line
- A New Electrophoresis Method and its Application for Revealing the Heterogeneity of the Chromatographically Homogeneous Fractions of Soybean Proteins
- STUDIES ON THE TRANSGLUCOSIDATION OF SCHIZOSACCHAROMYCES POMBE (Part 3) SYNTHESIS OF OLIGOSACCHARIDES FROM GLUCOSE
- STARCH GEL ELECTROPHORESIS OF SOYBEAN PROTEINS IN HIGH CONCENTRATION OF UREA
- STUDIES ON THE TRANSGLUCOSIDATION OF SCHIZOSACCHAROMYCES POMBE (Part 2) ISOLATION AND IDENTIFICATION OF THE SYNTHESIZED OLIGOSACCHARIDES
- Partition of Soybean Saponins between Butanol and Water.
- Effect of Acetylation on Hardening and Softening Properties of Soybean Protein-Water Suspending Systems
- Emulsifying Properties of Soybean β-Conglycinin and Glycinin: Evaluation by Turbidimetry
- Isolation and Characterization of a Proteolipid in Defatted Soybean Meals
- Limited Proteolysis of Soybean Beta-conglycinin
- Electrophoretical and Differential Thermal Analysis of Soybean 11S Globulin Heated in the Presence of N-Ethylmaleimide
- Immunochemical Studies of the Effects of Ionic Strength on Thermal Denaturation of Soybean 7S Globulin
- Effect of Tryptic Digestion on Emulsifying Properties of Soy Protein
- Isolation and Identification of a New Type of β-Conglycinin in Soybean Globulins
- Immunochemical Studies of the Effect of Ionic Strength on Thermal Denaturation of Soybean 11S Globulin
- Effect of Trimethylammonium Residue-containing Compounds on Gel Formation with Heating and Freezing of Soybean Protein
- Effect of Alkalic Salts on Hardening and Softening Properties of Soybean Protein-Water Suspending Systems