Journal of the Korean Society of Food Science and Nutrition (한국식품영양과학회지)

The Korean Society of Food Science and Nutrition (한국식품영양과학회)
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The Comparative Studies on the Lectins from Kintoki Bean and Taro Tuber

팥콩 Lectin과 토란 Lectin의 특성 비교

  • Young-Ju Seo (Human Life and Environmental Sciences, Graduate Division of Human Culture Nara Women's University)
  • Published : 1994.06.01
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Abstract

The ComparativThe comperisons of Kintoki bean lectin (KBL) and Taro tuber lectin (TTL) which have been studied in our laboratory are summerized. The recoveries of pure lectins are 0.12% and 0.014%, respectively. They seems to have slight differences in isoelectric points(pH) ; 5.19~5.67 for KBL and 6.41~7.42 for TTL. The minimum concentrations of HA are $2.8\mu\textrm{g}/ml\;and\;21.6\mu\textrm{g}/ml$. The enzymatic modification on HA, growth inhibition, inhibition of nutritional absorption and binding capacities (FITC, $^3H$) of KBL are demonstrated to be much greater than those of TTL.

지금까지 발표된 본 연구실의 논문 중 팥콩 lectin(KBL)과 토란 lectin(TTL)에 관하여, 물리화학적인 특성과 독활성을 중심으로, 각 논문의 자료를 토대로 비료 정리하였다.

Keywords

References

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