PUROTHIONIN ANALOGUES FROM BARLEY FLOUR

被引：63

作者：

REDMAN, DG

FISHER, N

机构：

[1] Flour Milling and Baking Research Association, Rickmansworth, Hertfordshire, WD3 5SH, Chorleywood

来源：

JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE | 1969年 / 20卷 / 07期

关键词：

D O I：

10.1002/jsfa.2740200715

中图分类号：

S [农业科学];

学科分类号：

09 ;

摘要：

Acid treatment of a light‐petroleum extract of barley flour yielded two proteins (termed hordothionins) closely similar in electrophoretic behaviour to the purqthionin doublet obtained from wheat by the same procedure. The major (faster) component, hordothionin a has been obtained apparently pure. Comparison of its amino acid composition, peptide maps, immunological reactions and C‐terminal end group with those of purothionin a has confirmed the relationship between the proteins from the two genera although some differences in amino acid composition and sequence have been found. Extraction of barley flour with buffered saline followed by acid treatment yielded proteins with similar properties to the hordothionins; this supports previous observations on the relationship between the purothionins and their corresponding globulins. Copyright © 1969 John Wiley & Sons, Ltd

引用

页码：427 / &

共 13 条

[1] ON THE HYDRAZINOLYSIS OF PROTEINS AND PEPTIDES - A METHOD FOR THE CHARACTERIZATION OF CARBOXYL-TERMINAL AMINO ACIDS IN PROTEINS [J].