Determination of Sulfhydryl and Disulfide Contents of Soybean 11S Globulin and Their Change by Lyophilization
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概要
- 論文の詳細を見る
Sulfhydryl (SH) and disulfide (SS) contents of soybean 11S globulin (var. Raiden) were determined by means of Ellmans reagent. The amounts of surface SH, internal SH, and SS bonds of 11S globulin (not lyophilized) were 10.3, 4.6, and 17 mol/mol protein, respectively. On the other hand, when the 11S globulin was lyophilized, the surface and internal SH diminished to 5 and 3.6 mol/mol protein, respectively, and the SS bonds increased to 20.1 mol/mol protein. The result from sodium dodecyl sulfate polyacrylamide gel electrophoresis suggested the possibility that the newly formed SS bonds probably existed in each constituent subunit of 11S globulin and/or between the intermediary subunits which exist by nature. Differences and similarities between our result and those obtained by various workers were also 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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Hoshi Yuji
Department Of Material And Biological Chemistry Faculty Of Science Yamagata University
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YAMAUCHI Fumio
Department of Food Chemistry, Faculty of Agriculture, Tohoku University
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HOSHI Yuji
Department of Food Chemistry, Faculty of Agriculture, Tohoku University
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