Distribution of Molecular Weight and Chemical Form of Manganese Compounds in Soybeans (Food & Nutrition)

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概要

• 論文の詳細を見る

• The chemical forms of manganese compounds in soybeans were studied. About 55% of the total manganese in soybeans was extracted into the aqueous supernatant. Separation of the aqueous supernant by gel chromatography revealed that the ligand-binding manganese localized in three molecular weight fractions (> 100,000, about 60,000, and < 1,000). The largest molocular weight manganese-binding compound consisted of protein calcium, and phosphorus compound-binding manganese. Phosphorus compound-binding manganese easily dissociated from the macro-molocule by gel chromatography. Manganese in the 60,000 molecular weight fraction tightly bound to protein. This bond was affected neither by 2-mercaptoethanol, by sodium dodecyl sulfate, nor by EDTA. The lowest molocular weight ligand-binding manganese did not bind to DEAS-Sephadex A-25 resin.

• 社団法人日本農芸化学会の論文
• 1988-09-23

著者

• Yoshida Seisaku

  Osaka Prefectural Institute of Public Health

関連論文

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• Distribution of the Molecular Weight and Chemical Form of Intrinsic Iron Compounds in Soybeans(Food & Nutrition)
• Distribution of Molecular Weight and Chemical Form of Manganese Compounds in Soybeans (Food & Nutrition)
• Isolation and Partial Characterization of a New Manganoprotein in Soybeans (Food & Nutrition)

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