Storage-dependent Degradation of 57-kDa Protein in Royal Jelly : a Possible Marker for Freshness
スポンサーリンク
概要
- 論文の詳細を見る
In order to find a marker for freshness of royal jelly (RJ), the composition change of RJ during storage was investigated. The contents of 10-hydroxy-2-decenoic acid, a bioactive component of RJ, and several vitamins did not change during storage at 40℃ for 7 days. However, a specific protein, designated royal jelly protein-1 (RJP-1), was gradually degraded during storage under various conditions (from 4℃ to 5℃ for up to 7 days). The specific degradation of RJP-1 was proportional to storage temperature and storage period. RJP-1 was purified to homogeneity and characterized as a monomeric glycoprotein with a molecular mass of 57 kDa. These results suggest that 57-kDa protein in RJ can be used as a marker for freshness of RJ, reflecting the conditions under which RJ has been stored.
- 社団法人日本農芸化学会の論文
- 2001-02-23
著者
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FUKUSHIMA Makoto
Pola R & D Laboratories, Pola Corporation
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FUKUDA Toshiyuki
POLA R&D Laboratories, POLA Corporation
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Yonekura Masami
School Of Agriculture Ibaraki University
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Fukuda Toshiyuki
Pola R&d Laboratories Pola Corporation
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Kamakura Masaki
Pola R&d Laboratories Pola Corporation
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Kamakura M
Pola Corp. Yokohama Jpn
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Fukuda T
Pola R&d Laboratories Pola Corporation
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Fukushima M
Pola Corp. Yokohama Jpn
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Kamakura Masaki
Toyama Prefectural Univ. Toyama Jpn
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