ウナギのハプトグロビンに関する研究-2-物理化学的性状〔英文〕

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The haptoglobin (Hp) isolated from eel serum was analyzed for several physico-chemical properties. The molecular weight was determined to be 97, 000 and 93, 500 by by the sedimentation equilibrium and Sephadex TLC method, respectively. Eel Hp exhibited only a single absorption maximum at 280nm with a specific extinction coefficient of 10.4, over the u.v. to visible region. The isoelectric point was measured to be 3.7 by the isoelectric focussing method. In amino acid composition, the contents of acidic amino acids were particularly high, while those of several amino acids such as Met, His, Trp were low. The amino acid residues totalled 72.18g per 100g of Hp. The remainder was found to be mostly accounted for by constituent sugars such as galactose, sialic acid, glucosamine, etc. The above properties of eel Hp, as a whole, are fairly comparable to those of mammalian Hp.
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