Phosphopeptides Derived from Hen Egg Yolk Phosvitin : Effect of Molecular Size on the Calcium-binding Properties
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概要
- 論文の詳細を見る
Two different phosphopeptide (PPP) fragments derived from partially dephosphorylated hen egg yolk phosvitin were prepared by tryptic digestion, and their Ca^<2+> binding property compared with that of commercial casein phosphopeptides (CPP). The smaller fragment of less than 1 kDa and O-phospho-l-serine did not bind Ca^<2+> to any significant extend, while PPP of 1-3 kDa showed a higher ability than CPP to render soluble calcium. The results show that not only the phosphoserine residues are critical for Ca^<2+> binding, but also the molecular size of the phosphopeptides.
- 社団法人日本農芸化学会の論文
- 2001-05-23
著者
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Jiang Bo
Department of Pharmacology, Tongji Medical College, Huazhong University of Science and Technology
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Jiang Bo
Department Of Chemistry Xuzhou Normal University Key Laboratory Of Biotechnology For Medicinal Plant
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Jiang Bo
Department Of Food Science University Of Guelph
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Mine Yoshinori
Department Of Food Science University Of Guelph
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Mine Y
Univ. Guelph Ontario Can
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