Purification and Properties of Allergenic Proteins in Buckwheat Seeds(Food & Nutrition)
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概要
- 論文の詳細を見る
Three kinds of proteins (BA-1, BA-2 and BA-3) allergenic to the IgE antibody of allergenic individuals were isolated from buckwheat seeds. These three proteins were essentially homogeneous as judged by both polyacrylamide gel electrophoresis and SDS-polyacrylamide gel electrophoresis. The amino acid composition of BA-1 and BA-2 was very similar, and the molecular weight of each allergenic protein was between 8000-9000 by SDS-polyacrylamide gel electrophoresis. One of them was a trypsin inhibitor, and their immunoreactivity was quite stable to heating at 100℃ for 60 min.
- 社団法人日本農芸化学会の論文
- 1989-09-23
著者
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Nakamura Ryo
Department Of Applied Biological Sciences School Of Agricultural Sciences Nagoya University
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Hayakawa Shigeru
Department Of Applied Biological Science Faculty Of Agriculture Kagawa University
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Hayakawa Shigeru
Department Of Food Science And Technology School Of Agriculture Nagoya University
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Yano Masayo
Laboratory Of Food Chemistry Ochanomizu University
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Torii Shinpei
Nagoya University College Of Medical Technology
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YANO Masayo
Department of Food Science and Technology, School of Agriculture, Nagoya University
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Nakamura Ryo
Department Of Applied Biological Sciences School Of Agricultural Science Nagoya University
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