Spectroscopic Studies on the Aggregates and the Dissociates Induced by Heating Soybean 11S Globulin in the Presence of N-Ethylmaleimide
スポンサーリンク
概要
- 論文の詳細を見る
Heating 11S globulin in the presence of N-ethylmaleimide (NEM) gave buffer-soluble aggregates and dissociates. The difference-second derivative absorption spectra indicated that the aggregates had larger internal hydrophobicity than 11S globulin, while that of the dissociates was conversely smaller. The proteins fluorescence spectra indicated that, compared with 11S globulin, the wavelength of the fluorescence peak of the aggregates was hardly shifted, while that of the dissociates was red-shifted. The circular dichroism of the aggregates was similar to that of 11S globulin. These results suggest that the aggregates were formed with retention of the internal hydrophobic region of 11S globulin, while the dissociates released from 11S globulin were unfolded with increasing heating time.
- 社団法人 日本農芸化学会の論文
著者
-
Yamauchi Fumio
Department Of Agricultural Chemistry Faculty Of Agriculture Tohoku University
-
Yamagishi Tatsunori
Department Of Chemical And Biological Engineering:department Of Food Chemistry Factulty Of Agricultu
-
TOMISAWA Tomonari
Department of Food Chemistry, Faculty of Agriculture, Tohoku University
関連論文
- Wegener's Granulomatosis with Relapsed Bleeding of Gastric Ulcers : A Case Report
- Inheritance of "Group A Saponin" in Soybean Seed(Analytical Chemistry)
- Structural Analyses on Aggregates of Graft Copolypeptides Containing Tryptophan in Aqueous Media and Efficiency of Drug Release
- Preparation of a Photoactivatable Fluorescent Derivative of Lactose and Its Application to Photoaffinity Labeling of a Conger Eel Lectin
- STUDIES ON THE UTILIZATION OF GRAPE PART I. COMPOSITION OF GRAPE JUICES
- STUDIES ON THE PAPER CHROMATOGRAPHY OF GLUCOSE POLYMERS (I) Correlation of the Colour Reaction with the Chemical Structure (II) Correlation of the Rf Value with the Chemical Structure
- Effective Digestion of Casein with Agar Gel-Entrapped Cell Wall Fraction-Bound Enzymes of Aspergillus oryzae as Immobilized Proteases
- Partial Characterization of Aspergillus oryzae Cell Wall Fraction-Bound Enzyme Related to Immobilized Biocatalyst
- Enzyme Immobilization on Glycosylated Edible Proteins(Food & Nutrition)
- Enzyme Immobilization by the Formation of Enzyme Coating on Small Pore-size Ion-Exchangers(Biological Chemistry)
- Relationship between the Limited Proteolysis of Glycinin and Its Conformation(Food & Nutrition)
- Localization and Partial Characterization of Acid Proteinase Bound on Aspergillus oryzae Cell Wall Fraction on Media Compositions
- STUDIES ON SUGARS IN ACID AND ENZYME HYDROLYSATES OF POLYSACCHARIDES IV. ON THE β-LINKED SUGARS IN THE OLIGOSACCHARIDES FRACTION OF THE COMMERCIAL GLUCOSES PRODUCED BY ACID OR BY ENZYME HYDROLYSIS FROM SWEET POTATO STARCH
- STUDIES ON SUGARS IN ACID AND ENZYME HYDROLYSATES OF POLYSACCARIDES III. ON THE SUGAR COMPOSITION OF THE COMMERCIAL GLUCOSES PRODUCED BY ACID OR BY ENZYME HYDROLYSIS FROM SWEET POTATO STARCH
- Fibre Formation in Mozzarella Cheese : Fibre Formation in Mozzarella-type Cheese as Influenced by pH and by Fat and Calcium
- Isolation and Electrophoretic Analysis of Heat-induced Products of Mixed Soybean 7S and 11S Globulins
- On the Role of Disulfide Bonds in Polymerization of Soybean 7S Globulin during Storage
- Effect of Acetylation on Hardening and Softening Properties of Soybean Protein-Water Suspending Systems
- Determination of Sulfhydryl and Disulfide Contents of Soybean 11S Globulin and Their Change by Lyophilization
- Spectroscopic Studies on the Aggregates and the Dissociates Induced by Heating Soybean 11S Globulin in the Presence of N-Ethylmaleimide
- Relationship between the Properties of Emulsion Systems Stabilized by Soy Protein Digests and the Protein Conformation
- Emulsifying Properties of Soybean β-Conglycinin and Glycinin: Evaluation by Turbidimetry
- Isolation and Characterization of a Proteolipid in Defatted Soybean Meals
- Electrophoretical and Differential Thermal Analysis of Soybean 11S Globulin Heated in the Presence of N-Ethylmaleimide
- Isolation and Identification of a New Type of β-Conglycinin in Soybean Globulins
- Effects of Lipids on the Rheological Properties of Aqueous Soybean Protein Dispersions
- Analysis of the State of Aromatic Amino Acid Residues in Heated Soybean 7S Globulin by Absorption Derivative Spectrophotometry and Spectrofluorimetry
- Effect of Trimethylammonium Residue-containing Compounds on Gel Formation with Heating and Freezing of Soybean Protein
- Rheological Behavior of Soybean Protein-Lipid-Water Gel, from a Small Distortion to Rupture
- Effect of Alkalic Salts on Hardening and Softening Properties of Soybean Protein-Water Suspending Systems