AN ENZYME-IMMUNOASSAY AND IMMUNOBLOT ANALYSIS FOR CURCULIN, A NEW TYPE OF TASTE-MODIFYING PROTEIN - CROSS-REACTIVITY OF CURCULIN AND MIRACULIN TO BOTH ANTIBODIES

被引:14
作者
NAKAJO, S [1 ]
AKABANE, T [1 ]
NAKAYA, K [1 ]
NAKAMURA, Y [1 ]
KURIHARA, Y [1 ]
机构
[1] YOKOHAMA NATL UNIV,FAC EDUC,DEPT CHEM,YOKOHAMA,KANAGAWA 240,JAPAN
关键词
CURCULIN; TASTE-MODIFYING PROTEIN; (SWEET PROTEIN); (CURCULIGO-KATIFOLIA);
D O I
10.1016/0167-4838(92)90287-N
中图分类号
Q5 [生物化学]; Q7 [分子生物学];
学科分类号
071010 ; 081704 ;
摘要
We have developed an enzyme immunoassay method for curculin, a new type of taste-modifying protein. This method can accurately quantify 0.05-20 ng of curculin, a sensitivity about 3000-times that of the psychometric method. The content of curculin in the fruit of Curculigo latifolia increased gradually until 3 weeks after artificial pollination and dramatically at 4 weeks, to finally reach 1.3 mg per fruit. Immunoblot analysis indicated that antiserum to curculin was faintly reactive with miraculin, but not with thaumatin or monellin.
引用
收藏
页码:293 / 297
页数:5
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