Structure of lysophosphatidylglyceryl-Remazolbrilliant Blue (LPG-RBB) from the surface of dyed wheat starch granules

被引：3

作者：

Seguchi, M ^{[1
]}

Kanenaga, K ^{[1
]}

机构：

[1] Kobe Womens Univ, Lab Food Technol, Fac Home Technol, Suma Ku, Kobe City 614, Japan

来源：

CEREAL CHEMISTRY | 1998年 / 75卷 / 03期

关键词：

D O I：

10.1094/CCHEM.1998.75.3.294

中图分类号：

O69 [应用化学];

学科分类号：

081704 ;

摘要：

Wheat starch granule surface was covalently stained with Remazol-brilliant blue-R dye (RBB) and then extracted with 1% SDS containing 1% 2-mercaptoethanol (2-ME) at room temperature for 14.5 hr. The extracted blue-staining material (A(650)) separated into two fractions. Low molecular weight (LMW) material was further purified by Sephadex G-75 size-exclusion chromatography and thin-layer chromatography. infrared and nuclear magnetic resonance (H-1-NMR and C-13-NMR) spectroscopy indicated that the structure of the purified LMW material was 18-O-(6-lysophosphatidylglyceryl)-RBB.

引用

页码：294 / 296

页数：3

共 12 条

[1]

DAVENPOR.HW, 1968, GASTROENTEROLOGY, V54, P175

[2]

DITTMER JC, 1964, J LIPID RES, V5, P126

[3]

ELIASSON AC, 1993, CEREALS BREADMAKING, P195

[4]

Fujino Y., 1996, CEREAL GRAIN QUALITY, P289, DOI [10.1007/978-94-009-1513-8_10, DOI 10.1007/978-94-009-1513-8_10]

[5]

Morrison W. R., 1978, Advances in Cereal Science and Technology, V2, P221

[6]

MORRISON WR, 1983, LIPIDS CEREAL TECHNO, P11

[7] A NEW METHOD FOR DETERMINATION OF ALPHA-AMYLASE [J].

RINDERKNECHT, H ;

WILDING, P ;

HAVERBACK, BJ .

EXPERIENTIA, 1967, 23 (10) :805-+

[8] Study of three-dimensional structure of wheat starch granules stained with Remazolbrilliant blue dye and extracted with aqueous sodium dodecyl sulfate and mercaptoethanol solution [J].

Seguchi, M ;

Kanenaga, K .

CEREAL CHEMISTRY, 1997, 74 (05) :548-552

[9]

SEGUCHI M, 1995, CEREAL CHEM, V72, P602

[10]

SEGUCHI M, 1977, CEREAL CHEM, V54, P287

← 1 2 →