Immunochemical Studies of the Effects of Ionic Strength on Thermal Denaturation of Soybean 7S Globulin
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概要
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The thermal denaturation of 7S globulin has been examined as a function of ionic strength from 0 to 4.0 by using immunochemical methods, disc electrophoresis and turbidity. Changes in immunochemical properties were a measure of the extent of denaturation and provided information on the structural changes in 7S globulin at the molecular level. The 7S globulin did not lose its antigenicity even after heating, and both dissociates and aggregates maintained partial cross reactivity against anti-7S. The nature of thermal denaturation was divided into two main types at an ionic strength of approximately 2.0. At an ionic strength near zero, stable dissociation products were actually formed, and at ionic strengths from 0.1 to 2.0, the presence of salts increased in aggregate formation. The stabilizing effect of salt on thermal denaturation appeared at 2.0 2.2 μ. In the range of 3.54.0μ, 7S globulin was heated to 100°C for 5 min without changes in both antigenic specificity and electrophoresis pattern.
- 社団法人 日本農芸化学会の論文
著者
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Shibasaki Kazuo
Department Of Agricultural Chemistry Faculty Of Agriculture Tohoku University
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Iwabuchi Setsuko
Department Of Fcod Chemistry Faculty Of Agriculture Tohoku University
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