ダッタンソバ (Fagopyrum tataricum) グロブリンに関する研究 Study on the Globulin of Tartary Buckwheat (Fagopyrum tataricum)

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Globulin proteins were isolated from a 0.5M NaCl extract of tartary buckwheat, then separated by column chromatography on Sephacryl S-300 and polyacrylamide gel electrophoresis. The results Showed that the tartary buckwheat globulins contained two kinds of globulin, with molecular weights of 679, 000 and 443, 000, respectively. Quantitatively, the latter was the major tartary buckwheat globulin. This major globulin had several bands on SDS-PAGE, which appeared as a single peak with a molecular weight of 178, 600 on gel filtration with 6M guanidine hydrochoride. These results provide evidence that the major globulin from tartary buckwheat is composed of two or three polypeptides, each with a molecular weight 178, 600, and linked with hydrogen bonds.

収録刊行物

  • 日本栄養・食糧学会誌 : Nippon eiyo shokuryo gakkaishi = Journal of Japanese Society of Nutrition and Food Science

    日本栄養・食糧学会誌 : Nippon eiyo shokuryo gakkaishi = Journal of Japanese Society of Nutrition and Food Science 48(1), 61-65, 1995-02-10

    Japan Society of Nutrition and Food Science

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各種コード

  • NII論文ID(NAID)
    10008561676
  • NII書誌ID(NCID)
    AN00311992
  • 本文言語コード
    JPN
  • 資料種別
    NOT
  • ISSN
    02873516
  • NDL 記事登録ID
    3604768
  • NDL 刊行物分類
    SC226(衛生学・公衆衛生--食品衛生・栄養学)
  • NDL 雑誌分類
    ZS8(科学技術--医学--解剖学・生理学・生化学)
  • NDL 請求記号
    Z19-53
  • データ提供元
    CJP書誌  NDL  J-STAGE 
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