IgE-reactive 60 kDa glycoprotein occurring in wheat flour


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Please use this identifier to cite or link to this item:http://hdl.handle.net/2115/14853

Title:	IgE-reactive 60 kDa glycoprotein occurring in wheat flour
Authors:	Watanabe, Jun Browse this author
	Tanabe, Soichi Browse this author
	Sonoyama, Kei Browse this author →KAKEN DB
	Kuroda, Mitsuji Browse this author
	Watanabe, Michiko Browse this author
Keywords:	wheat allergen
	allergenic glycoprotein
	peroxidase type glycochain
Issue Date:	Sep-2001
Publisher:	日本農芸化学会
Journal Title:	Bioscience Biotechnology and Biochemistry
Volume:	65
Issue:	9
Start Page:	2102
End Page:	2105
Publisher DOI:	10.1271/bbb.65.2102
PMID:	11676030
Abstract:	A new IgE-reactive glycoprotein with a molecular size of 60 kDa was isolated from wheat flour. The N-terminal amino acid sequence of the protein was LDPDESEXVTRYFRIR. The 8th amino acid residue would have been Asn to which the peroxidase-type giycochain was attached. The IgE-binding activity of the glycoprotein was rendered negligible by the enzymatic treatment applied for hypoallergenic flour production.
Relation:	http://www.jstage.jst.go.jp/
Type:	article
URI:	http://hdl.handle.net/2115/14853
Appears in Collections:	農学院・農学研究院 (Graduate School of Agriculture / Faculty of Agriculture) > 雑誌発表論文等 (Peer-reviewed Journal Articles, etc)

Submitter: 園山慶

OAI-PMH ( junii2 , jpcoar_1.0 )

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