Extraction, purification and characterization of a new allergenic protein from tartary buckwheat seeds

被引：0

作者：

Cui Xiaodong ^{[1
]}

Li Fang ^{[1
]}

Li Yuying ^{[1
]}

Wang Zhuanhua ^{[1
]}

Zhang Zheng ^{[1
]}

机构：

[1] Shanxi Univ, Inst Biotechnol, Minist Educ, Key Lab Chem Biol & Mol Engn, Taiyuan 030006, Peoples R China

来源：

ADVANCES IN BUCKWHEAT RESEARCH | 2007年

关键词：

Fagopyrum tataricum; extraction; purification; characterization;

D O I：

暂无

中图分类号：

S3 [农学（农艺学）];

学科分类号：

0901 ;

摘要：

An allergenic protein from tartary buckwheat seeds was purified with salting out, anion exchange chromatography and gel filtration. SDS-PAGE analysis and gel filtration showed that the allergenic protein (TBt) was composed of two subunits, we named them TBa and TBb respectively which were linked by disulfide bonds. TBa, TBb and TBt respectively have an estimated molecular weight of 24 kD, 35 kD and 58 kD, and the isoelectric point were about 6.85, 5.85 and 7.00. Immunological character of these proteins were analyzed, and it was found that TBa and TBb had higher IgE binding activity than TBt, so it was believed TBa and TBb both might cause allergy.

引用

页码：492 / 495

页数：4

共 8 条

[1] Composition and technological properties of the, flour and bran from common and tartary buckwheat [J].