Studies on the Metal-Protein Complex.XI. : Effect of Ionic Properties of Polypeptides on Metal-catalyzed Fatty Acid Oxidation
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概要
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The effect of ionic properties of poly (L-Glu) [poly (L-Glutamic acid)] and poly (L-Lys) [poly (L-Lysine)] on metal-catalyzed fatty acid oxidation were studied as a model of metal-fatty acid-protein interaction in aqueous solution. <BR>In the poly (L-Glu) system, most of added Fe<SUP>3+</SUP> combined with poly (L-Glu), and the resultant Fe<SUP>3+</SUP> poly (L-Glu) complex caused the inhibition of the oxidant activity of added Fe<SUP>3+</SUP>. <BR>On the other hand, about 70% of added Cu<SUP>2+</SUP> was remained in ionic state in the poly (L-Glu) system, and the oxidant activity of added Cu<SUP>2+</SUP> was observed. <BR>In the poly (L-Lys) system, the insoluble fatty acid-poly (L-Lys) complex was formed, and most of added metal ion was contained in the complex. The rate of metal catalyzed fatty acid oxidation increased with an increase in poly (L-Lys) concentration and witn a rise in temperature under the formation of the insoluble fatty acid-poly (L-Lys) complex.
- 社団法人 日本油化学会の論文
著者
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Yoshida Hiromi
Faculty Of Nutrition Kobe Gakuin University
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YAMASHOJI Shiro
Faculty of Nutrition, Kobe Gakuin University
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KAJIMOTO Goro
Faculty of Nutrition, Kobe Gakuin University
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YOSHIDA Hiromi
Faculty of Nutrition, Kobe Gakuin University
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