Effect of deglycosylation on 7S protein soybean seed탈당화가 대두종의 7S 단백질의 특성에 미치는 영향에 관한 연구

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dc.contributor.advisorRhee, Joon-Shick-
dc.contributor.advisor이준식-
dc.contributor.authorKim, So-Young-
dc.contributor.author김소영-
dc.date.accessioned2011-12-12T08:49:29Z-
dc.date.available2011-12-12T08:49:29Z-
dc.date.issued1991-
dc.identifier.urihttp://library.kaist.ac.kr/search/detail/view.do?bibCtrlNo=59999&flag=dissertation-
dc.identifier.urihttp://hdl.handle.net/10203/27727-
dc.description학위논문(석사) - 한국과학기술원 : 생물공학과, 1991.8, [ v, 32 p. ]-
dc.description.abstract7S-globulin was purified by using ion-exchange chromatography (DEAE-Sephadex A-50) and affinity chromatography (Con-A Sepharose 4B) from defatted soy flour to study the function of its glycosidic residues. The glycosidic residue was removed by trifluoromethane sulfonic acid treatment without protein denaturation. The properties of deglycosylated derivative were examined and compared with the native one. The heat stability of deglycosylated derivative was decreased and the solbility behavior as a function of pH was changed. The effect of NaCl concentration on solubility was varied. Also the viscosity and digestibility against $\alpha$ -Chymotrypsin was changed.eng
dc.languageeng-
dc.publisher한국과학기술원-
dc.subject단백질 분리.-
dc.titleEffect of deglycosylation on 7S protein soybean seed-
dc.title.alternative탈당화가 대두종의 7S 단백질의 특성에 미치는 영향에 관한 연구-
dc.typeThesis(Master)-
dc.identifier.CNRN59999/325007-
dc.description.department한국과학기술원 : 생물공학과, -
dc.identifier.uid000891072-
dc.contributor.localauthorRhee, Joon-Shick-
dc.contributor.localauthor이준식-
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BS-Theses_Master(석사논문)
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