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Journal of the Korean Chemical Society (JKCS)

ISSN 1017-2548(Print)
ISSN 2234-8530(Online)
Volume 21, Number 3
JKCSEZ 21(3)
June 20, 1977 

Studies on the Chemical Composition of Korean Wheat Flour Proteins (Ⅱ). Molecular Weight of the Main Gliadin Protein and Its Terminal Amino Acid Determination

한국산 밀가루 단백질의 화학적 조성에 관한 연구 (제2보) 주 Gliadin 단백질의 분자량 측정 및 말단아미노산의 검출
Sung Hye Cho, Jun Pyong Kim

조성희, 김준평
장광품종의 밀 gliadin 단백질을 정제하여 주 gliadin 단백질을 얻은 다음 이의 아미노산조성과 분자량 그리고 N-말단 및 C-말단 아미노산을 조사하여 본 결과 1. 주 gliadin 단백질의 아미노산 조성은 glutamic acid의 함량이 가장 많았다. 2. 주 gliadin 단백질의 분자량은 60,200 ± 200이었다. 3. 주 gliadin 단백질의 N-말단 아미노산은 phenylalanine이었고, C-말단 아미노산은 methionine이었다.

We have investigated for amino acid composition, molecular weight and terminal amino acid of the main gliadin protein which was purified by Sephadex column. The results were obtained as follows: 1. The highest content of amino acid was glutamic acid for the main gliadin protein. 2. The molecular weight was estimated 60,200 ± 200 for the main gliadin protein. 3. Identified N-terminal and C-terminal amino acid of the main gliadin protein were phenylalanine and methionine, respectively.

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