Isolation and Electrophoretic Analysis of Heat-induced Products of Mixed Soybean 7S and 11S Globulins
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概要
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Heating of 7S globulin alone did not cause precipitation, but addition of 11S globulin to the system did. Gel nitration and ion exchange chromatography, followed by electrophoresis of the precipitate and supernatant, suggested an interaction through disulfide bonding between the 7S and US globulin subunits. The basic and β subunits tended to be located in the precipitate by interaction through a secondary force on heating. On the other hand, the acidic and αα subunits tended to be located in the supernatant by interaction through disulfide bonding on heating. Using the predictive parameter of amino acids, each macroscopic parameter of the soybean globulin subunits was calculated on the basis of their aminoacid composition and a relationship with their behavior on heating is discussed.
- 社団法人 日本農芸化学会の論文
著者
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Yamauchi Fumio
Department Of Agricultural Chemistry Faculty Of Agriculture Tohoku University
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YAMAGISHI TATSUNORI
Department of Food Chemistry, Faculty of Agriculture, Tohoku University
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Yamagishi Tatsunori
Department Of Chemical And Biological Engineering:department Of Food Chemistry Factulty Of Agricultu
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NODA Naotaka
Department of Food Chemistry, Faculty of Agriculture, Tohoku University
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MIYAKAWA Atsuko
Department of Food Chemistry, Faculty of Agriculture, Tohoku University
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