DSpace
  京都女子大学   京都女子大学図書館 English 日本語

Kyoto Women's University Academic Information Repository >
紀要論文(Bulletin Paper) >
食物学会誌 >
第58号(2003-12-10) >

このアイテムの引用には次の識別子を使用してください: http://hdl.handle.net/11173/1409

タイトル: グアー豆タンパク質の分画と大豆タンパク質との性質の比較
その他のタイトル: Properties of Guar Meal Proteins with Reference to Soy Bean Proteins
著者: 下山, 亜美
Shimoyama, Ami
竹重, 智子
Takeshige, Tomoko
田中, 有紀
Tanaka, Yuki
吉岡, 里恵
Yoshioka, Rie
木戸, 詔子
Kido, Shoko
発行日: 10-Dec-2003
出版者: 京都女子大学食物学会
抄録: The proteins of the guar (Cyamopsis tetragonoloba) meal left after the extraction of gum were exam-ined with reference to soy bean proteins. 1) The total protein of the guar meal was obtained by extracting the meal with a 2% SDS solution, and analyzed by SDS-polyacrylamide gel electrophoresis. The molecular weights of guar meal proteins ranged from 8 kDa to 74 kDa and those of soy bean proteins obtained by the same method 15 kDa to 96 kDa. 2) The guar meal was treated successively with five different solvents, i.e, water, 1 M NaCI, 70% ethanol, 0.025% NaOH, and 1% SDS. The extracted protein fraction in each treatment was analyzed by SDS-polyacrylamide gel electrophoresis and the amount of the proteins was quantified. Most proteins were recovered in the water fraction and the NaCI fraction with yields of 29% and 43% of the total protein, respectively. The water fraction contains proteins with lower molecular weights (8 kDa to 12 kDa) whereas the NaCI fraction those with higher molecular weights (20 kDa to 74 kDa). 3) The amino acid compositions of both the water and NaCI fractions were characterized by high contents of Ser, Glu, and Gly. The amino acid scores of the water and NaCI fractions were calculated to be 48 and 50, respectively, which were comparable with those of ordinary grains and lower than those of soy bean proteins.
URI: http://hdl.handle.net/11173/1409
出現コレクション:第58号(2003-12-10)

このアイテムのファイル:

ファイル 記述 サイズフォーマット
0100_058_001.pdf694.41 kBAdobe PDF見る/開く

このリポジトリに保管されているアイテムは、他に指定されている場合を除き、著作権により保護されています。

 

Powered by DSpace Software Copyright © 2002-2007 MIT and Hewlett-Packard - ご意見をお寄せください