文献检索，用中文搜 PubMed

Suppr 超能文献

核心技术专利：CN118964589B侵权必究

核心技术专利：CN118964589B侵权必究

Biochem J. 1975 Sep;149(3):725-32. doi: 10.1042/bj1490725.

Three very similar proteins, each of approx. 120 amino acid residues but lacking phenylalanine and histidine, were isolated from wheat (Triticum aestivum) flour in sufficient quantities for further structural studies. 2. Each protein, after reduction and carboxymethylation, was cleaved at the three methionine residues with CNBr to give four major peptides, which were isolated. These peptides are suitable for future sequencing studies, as the sums of their amino acid compositions are in good agreement with those of the whole proteins. 3. The N- and C-terminal peptides were identified. 4. Evidence from amino acid analyses, N-terminal amino acids and electrophoretic mobilities of the peptides suggests a high degree of homology between the proteins. Definite differences in C-terminal amino acids and the number of glycine, alanine and arginine residues were found in the C-terminal peptides.

从小麦（普通小麦）面粉中分离出三种非常相似的蛋白质，每种蛋白质约有120个氨基酸残基，但不含苯丙氨酸和组氨酸，其分离量足以用于进一步的结构研究。2. 每种蛋白质在还原和羧甲基化后，用溴化氰在三个甲硫氨酸残基处裂解，得到四个主要肽段，并进行了分离。这些肽段适合用于未来的测序研究，因为它们的氨基酸组成总和与整个蛋白质的氨基酸组成总和非常吻合。3. 鉴定出了N端和C端肽段。4. 肽段的氨基酸分析、N端氨基酸和电泳迁移率的证据表明这些蛋白质之间具有高度的同源性。在C端肽段中发现了C端氨基酸以及甘氨酸、丙氨酸和精氨酸残基数量上的明显差异。

Biochem J. 1975 Sep;149(3):725-32. doi: 10.1042/bj1490725.

Three very similar proteins, each of approx. 120 amino acid residues but lacking phenylalanine and histidine, were isolated from wheat (Triticum aestivum) flour in sufficient quantities for further structural studies. 2. Each protein, after reduction and carboxymethylation, was cleaved at the three methionine residues with CNBr to give four major peptides, which were isolated. These peptides are suitable for future sequencing studies, as the sums of their amino acid compositions are in good agreement with those of the whole proteins. 3. The N- and C-terminal peptides were identified. 4. Evidence from amino acid analyses, N-terminal amino acids and electrophoretic mobilities of the peptides suggests a high degree of homology between the proteins. Definite differences in C-terminal amino acids and the number of glycine, alanine and arginine residues were found in the C-terminal peptides.

从小麦（普通小麦）面粉中分离出三种非常相似的蛋白质，每种蛋白质约有120个氨基酸残基，但不含苯丙氨酸和组氨酸，其分离量足以用于进一步的结构研究。2. 每种蛋白质在还原和羧甲基化后，用溴化氰在三个甲硫氨酸残基处裂解，得到四个主要肽段，并进行了分离。这些肽段适合用于未来的测序研究，因为它们的氨基酸组成总和与整个蛋白质的氨基酸组成总和非常吻合。3. 鉴定出了N端和C端肽段。4. 肽段的氨基酸分析、N端氨基酸和电泳迁移率的证据表明这些蛋白质之间具有高度的同源性。在C端肽段中发现了C端氨基酸以及甘氨酸、丙氨酸和精氨酸残基数量上的明显差异。