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Untersuchungen über Getreideschleimstoffe. VI. Abbau eines Glycoproteins mit proteolytischen Enzymen
Author(s) -
Kündig W.,
Neukom N.
Publication year - 1963
Publication title -
helvetica chimica acta
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.74
H-Index - 82
eISSN - 1522-2675
pISSN - 0018-019X
DOI - 10.1002/hlca.19630460437
Subject(s) - chemistry , pronase , hydrolysate , arabinoxylan , chymotrypsin , tryptophan , arabinose , biochemistry , trypsin , xylose , amino acid , anthranilic acid , glycopeptide , glycoprotein , chromatography , polysaccharide , enzyme , hydrolysis , fermentation , antibiotics
The principal glycoprotein fraction of the water soluble wheat flour pentosans has been degraded by pure chymotrypsin, trypsin and PRONASE. In all cases an alcohol soluble glycopeptide containing galactose and arabinose (but no xylose) was obtained in addition to an alcohol insoluble arabinoxylan fraction. Chymotrypsin also produced free tyrosin and tryptophan which are thought to be N‐terminal amino acid residues. In the hydrolysate obtained with PRONASE P all of the common amino acids were found. It was noticed that during degradation of proteins by P RONASE 3‐hydroxy‐anthranilic acid is formed.