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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

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