Conformation and SomeProperties of Bovine αs2-Group-casein
スポンサーリンク
概要
- 論文の詳細を見る
The conformation and some properties of bovine αs2-group-casein (a mixture of αs2-, αs3- and αs4-casein) were investigated. The secondary structure was estimated from Moffitt parameters and circular dichroism spectra in the ultraviolet region. αs2-Group-casein contained about 20% of α-helix and a small amount of β-form. The higher content of α-helix in αs2-group-casein than in αs1-casein is considered to be due to the lower content of proline. It is shown that heat treatment at 90°C for 15 min caused about 35 %destruction of the α-helix. It is also shownby charge shift electrophoresis that αs2-group-casein has an amphiphilic structure.
- 社団法人 日本農芸化学会の論文
著者
-
Yamauchi Kunio
Department Of Agricultural Chemistry The University Of Tokyo
-
Haga Minoru
Department of Agricultural Chemistry, Faculty of Agriculture, Tamagawa University
-
Aoyagi Shigeo
Department of Agricultural Chemistry, Faculty of Agriculture, Tamagawa University
関連論文
- Milk Fat Globule Membrane Proteins in Aseptically Packed Ultra-heat-treated Milk: Changes during Storage
- Antigenicity of Modified β-Lactoglobulin Examined by Three Different Assays
- DNA-Synthesis Stimulating Peptide from Bovine β-Casein(Biological Chemistry)
- DNA-Synthesis Stimulating Peptides from Human β-Casein(Biological Chemistry)
- Presence of Cell Growth Promoting Peptides in Chicken Egg White Extract(Food & Nutrition)
- Stimulatory Effect of Human Lactoferrin on DNA Synthesis in BALB/c 3T3 Cells
- Purification and Characterization of a Thermostable Carboxypeptidase (Carboxypeptidase Taq) from Thermus aquaticus YT-1
- Structure of α_-Casein at an Oil/Water Interface: An Analytical Approach Using Immunochemical Methods(Biological Chemistry)
- Methionine Oxidation and Proline cis-trans Isomerization in α_-Casein on Emulsification with Oxidized Lipid(Biological Chemistry)
- T Cell Recognition of β-Lactoglobulin(Biological Chemistry)
- T Cell Response to Hen's Egg Ovomucoid(Biological Chemistry)
- Comparison of Four Distinct Idiotypes of Monoclonal Antibodies against Hen's Egg Ovomucoid(Biological Chemistry)
- Superoxide Anion Generation in Rice Blade Protoplasts with the Blast Fungus Proteoglucomannan Elicitor as Determined by CLA-phenyl Luminescence and Its Suppression by Treating the Elicitor withα-D-Mannosidase
- Active Oxygen Radicals Induce Peroxidase Activity in Rice Blade Tissues(Biochemistry & Molecular Biology)
- High-performance liquid chromatographic determination of lipoamidase (lipoyl-X hydrolase) activity with a novel substrate, lipoyl-6-aminoquinoline
- High-pressure Proteolytic Digestion of Food Proteins : Selective Elimination of β-Lactoglobulin in Bovine Milk Whey Concentrate(Food & Nutrition)
- Molecular Cloning and Nucleotide Sequence of the Aminopeptidase T Gene of Thermus aquaticus YT-1 and Its High-level Expression in Escherichia coli(Microbiology & Fermentation Industry)
- Occurrence of High Molecular Weight EGF Complexes in Human Milk(Food & Nutrition)
- Lipid Composition of Plasma Membranes Isolated from Lactating Bovine Mammary Gland(Biological Chemistry)
- Preparation of Monoclonal Antibody against Bovine β-Lactoglobulin and Its Unique Binding Affinity(Biological Chemistry)
- Emulsifying Properties of Peptides Obtained from the Hydrolyzates of β-Casein(Food & Nutrition)
- Comparison between the Antigenicity of Native and Unfolded β-Lactoglobulin(Biological Chemistry)
- Effect of Bound Phosphate on the Calcium-binding Ability and Calcium-dependent Precipitability of Human β-Casein(Food & Nutrition)
- Serum protein determination by high-performance gel-permeation chromatography
- Isolation and Characterization of a Thermostable Aminopeptidase (Aminopeptidase T) from Thermus aquaticus YT-1, an Extremely Thermophilic Bacterium(Biological Chemistry)
- Preparation of Anti-bovine β-Casein Monoclonal Antibody and Analysis of the Interaction between the Antibody and β-Casein Fragment(Biological Chemistry)
- Plasmin Cleavage of Human β-Casein
- Emulsifying Properties of a Mixture of Peptides Derived from the Enzymatic Hydrolyzates of Bovine Caseins
- Isolation and Characterization of a Prolidase from Streptococcus cremoris H61
- Purification and Properties of a Dipeptidase from Streptococcus cremoris
- Kinetic Properties of a Dipeptidase from Streptococcus cremoris
- Characterization of Plasma Membrane Proteins from Lactating Bovine Mammary Gland
- Localization of Allergenic Reactive Sites on Hen Ovomucoid
- The Antigenic Properties of β-Lactoglobulin Examined with Mouse IgE Antibody
- Studies on the Allergenic Structure of Hen Ovomucoid by Chemical and Enzymic Fragmentation
- Variation in Casein from Individual HumanMilk Samples
- Association of the Suckling-Weaning Transition with Development of the Hypothalamic Arcuate Nucleus Neurons in Rat Pups
- Bifidus Growth-promoting Activity of a Glycomacropeptide Derived from Human K-Casein
- Reconstitution of Human Casein Micelle and Its Properties
- Properties of Glycomacropeptide and Para-K-casein Derived from Human κ-Casein and Comparison of Humanand Bovine κ-Caseins as to Susceptibility to Chymosin and Pepsin
- The Adsorption of Whey Proteins on the Surface of Emulsified Fat
- Inhibition of Lipolysis by Milk Fat Globule Membrane Materials in Model Milk Fat Emulsion
- Molecular Weight and Conformation of HumanK-Casein and Its Interaction with Other HumanMilk Proteins
- Differences between α- and β-Lipovitellin from Hen Egg Yolk
- Presence of Heparan Sulfate in the Fat Globule Membrane of Bovine and Human Milk
- Emulsifying and Structural Properties of β-Lactoglobulin at Different PHs
- Conformation and SomeProperties of Bovine αs2-Group-casein