IgE-reactive 60 kDa glycoprotein occurring in wheat flour
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概要
- 論文の詳細を見る
A new IgE-reactive glycoprotein with a molecular size of 60 kDa was isolated from wheat flour. The N-terminal amino acid sequence of the protein was LDPDESEXVTRYFRIR. The 8th amino acid residue would have been Asn to which the peroxidase-type giycochain was attached. The IgE-binding activity of the glycoprotein was rendered negligible by the enzymatic treatment applied for hypoallergenic flour production.
- 社団法人日本農芸化学会の論文
- 2001-09-23
著者
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Sonoyama K
Hokkaido Univ. Sapporo Jpn
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Sonoyama Kei
Graduate School Of Agriculture Hokkaido University
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WATANABE Jun
Graduate School of Agriculture, Hokkaido University
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WATANABE Michiko
Faculty of Education, Tokyo Gakugei University
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TANABE Soichi
Faculty of Applied Biological Science, Hiroshima University
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Watanabe M
Faculty Of Agriculture Tokyo University Of Agriculture And Technology
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田辺 創一
広島大学大学院生物圏科学
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Watanabe M
Department Of Health And Nutrition Takasaki University Of Health And Welfare
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Watanabe J
Food Function Division National Food Research Institute
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KURODA Mitsuji
Faculty of Education, Tokyo Gakugei University
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Kuroda Mitsuji
Faculty Of Education Tokyo Gakugei University
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Watanabe M
Tokyo Univ. Agriculture And Technology Tokyo Jpn
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田辺 創一
広島大学大学院生物圏科学研究科
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Tanabe Soichi
Graduate School Of Biosphere Sci. Hiroshima Univ.
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Watanabe Michiko
Faculty Of Economics Toyo University
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