Simple and Efficient Procedure for Removing the 34kDa Allergenic Soybean Protein, Gly m I, from Defatted Soy Milk
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概要
- 論文の詳細を見る
The 34 kDa protein in the salted-out fraction of soy milk is shown to be identical to the allergenic soybean protein, Gly m I, by N-terminal amino acid sequencing and immunoblotting, using the monoclonal antibody against Gly m I. Treatment of soy milk with 1 M Na_2SO_4, acidifying to pH 4.5 and centrifugation removed more than 90% of the 34kDa protein with an overall yield of 70% of total soy protein.
- 社団法人日本農芸化学会の論文
- 1994-11-23
著者
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Mori H
Tokyo Research Laboratories Kyowa Hakko Kogyo Co. Ltd.
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Mori Hironori
Department Of Biotechnology Faculty Of Agriculture The University Of Tokyo
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Kawamura Yukio
Protein Science Laboratory National Food Research Institute
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SAMOTO Masahiko
Central Research Institute, Fuji Oil Co.
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Manabe Mariko
Protein Science Laboratory National Food Research Institute
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Ookura T
National Food Research Institute
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Ookura T
National Food Res. Inst. Ibaraki Jpn
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Akasaka Takeshi
Central Research Institute Fuji Oil Co., Ltd.
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Mori Hiroyuki
Central Research Institute Fuji Oil Co., Ltd.
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Ookura Tetuya
Protein Science Laboratory, National Food Research Institute
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Samoto Masahiko
Protein Development R&d Division Fuji Oil Co. Ltd.
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Akasaka Takeshi
Central Research Institute Fuji Oil Co. Ltd.
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Mori Hiroyuki
Central Research Institute Fuji Oil Co. Ltd.
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