کد مقاله | کد نشریه | سال انتشار | مقاله انگلیسی | نسخه تمام متن |
---|---|---|---|---|
9474555 | 1322384 | 2005 | 9 صفحه PDF | دانلود رایگان |
عنوان انگلیسی مقاله ISI
Isolation of cereal arabinogalactan-peptides and structural comparison of their carbohydrate and peptide moieties
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کلمات کلیدی
1H-NMRHPSECArabinogalactanNSPHYPGSPA/G - A / GA/X - تبرStructure - ساختار یا سازهAmmonium sulphate - سولفات آمونیومCereals - غلات hydroxyproline - هیدروکسی پرولینMolecular weight - وزن مولکولیGrain softness protein - پروتئین نرمی دانهproton nuclear magnetic resonance - پروتون مغناطیسی رزونانس هسته ایnon-starch polysaccharides - پلی ساکارید غیر نشاستهHigh-performance size exclusion chromatography - کروماتوگرافی خروج با اندازه کافی بزرگ
موضوعات مرتبط
علوم زیستی و بیوفناوری
علوم کشاورزی و بیولوژیک
علوم زراعت و اصلاح نباتات
پیش نمایش صفحه اول مقاله
چکیده انگلیسی
Arabinogalactan (AG)-peptides were isolated and purified from wheat and durum wheat and for the first time from spelt, triticale, rye and barley using three dedicated isolation procedures. The AG-peptide molecules have molecular weights of approximately 23,500 with the exception of triticale (27,500) and rye (33,000). The fine structure of the carbohydrate parts revealed close resemblances among the purified cereal AG-peptide samples. They consist of a (1â6)-β-d-galactopyranosyl backbone substituted in the C(O)3-position with a single α-l-arabinofuranosyl or a single β-d-galactopyranosyl residue. The latter can also be substituted in its C(O)3-position with a single α-l-arabinofuranosyl residue. The AG-peptide peptide cores typically exist of 15 amino acids including three highly conserved hydroxyprolines (Hyp), each linked to a carbohydrate chain. The peptide amino acid sequence of spelt and durum wheat AG-peptides showed high similarity with the wheat AG-peptide peptide sequence while triticale, rye and barley AG-peptide peptide cores displayed less similarity. Homology with the N-terminal part of cereal grain softness protein (GSP) precursors indicates that the cereal AG-peptide peptides are a processing product of GSP synthesis. An overall structural model is proposed.
ناشر
Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: Journal of Cereal Science - Volume 41, Issue 1, January 2005, Pages 59-67
Journal: Journal of Cereal Science - Volume 41, Issue 1, January 2005, Pages 59-67
نویسندگان
Katie Van den Bulck, Katrien Swennen, Anne-Marie A. Loosveld, Christophe M. Courtin, Kristof Brijs, Paul Proost, Jozef Van Damme, Steven Van Campenhout, Andrew Mort, Jan A. Delcour,