CAJ | 학술논문

[目的]鉴定新的植物蛋白质蒜头果蛋白是否为糖蛋白.[方法]采用高碘酸-希夫试剂法进行糖蛋白性质的鉴定,并用苯酚-硫酸法测定蒜头果蛋白的中性糖含量.[结果]蒜头果蛋白能被高碘酸-希夫试剂染成紫红色. [结论]蒜头果蛋白为糖蛋白,中性糖含量为3.75%.
[목적]감정신적식물단백질산두과단백시부위당단백.[방법]채용고전산-희부시제법진행당단백성질적감정,병용분분-류산법측정산두과단백적중성당함량.[결과]산두과단백능피고전산-희부시제염성자홍색. [결론]산두과단백위당단백,중성당함량위3.75%.
[Objective]The aim wag to identify whether malanin, a novel plant protein,is a glycoprotein or not. [ Method] The glycoprotein prosperities of malamin were identified by using periodic acid-Schiff ( PAS) method. And the neutral sugar content of malanin in M.oleifera was determined by using phenol-sulfuric acid method. [ Result] The non-glycoprotein markers did not stain by PAS reagent whereas malanin did. [ Conclusion] Malanin is a kind of glycoprotein ,and the content of neutral sugar in malanin was 3.75%.