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Titolo:
A STRUCTURAL STUDY OF THE ASPARAGINE-LINKED OLIGOSACCHARIDE MOIETY OFDUCK OVOMUCOID
Autore:
TAKAHASHI N; MATSUDA T; SHIKAMI K; SHIMADA I; ARATA Y; NAKAMURA R;
Indirizzi:
NAKANO VINEGAR CO LTD,GLYCOLAB,NAKANO CENT RES INST,2-6 NAKAMURA CHO HANDA 475 JAPAN UNIV TOKYO,FAC PHARMACEUT SCI TOKYO 113 JAPAN NAGOYA UNIV,SCH AGR,CHIKUSA KU NAGOYA AICHI 464 JAPAN
Titolo Testata:
Glycoconjugate journal
fascicolo: 6, volume: 10, anno: 1993,
pagine: 425 - 434
SICI:
0282-0080(1993)10:6<425:ASSOTA>2.0.ZU;2-V
Fonte:
ISI
Lingua:
ENG
Soggetto:
SUGAR CHAINS; BIOSYNTHETIC-PATHWAY; SPECTROSCOPY;
Keywords:
OLIGOSACCHARIDE STRUCTURE; DUCK OVOMUCOID SUGAR CHAIN;
Tipo documento:
Article
Natura:
Periodico
Settore Disciplinare:
Science Citation Index Expanded
Citazioni:
24
Recensione:
Indirizzi per estratti:
Citazione:
N. Takahashi et al., "A STRUCTURAL STUDY OF THE ASPARAGINE-LINKED OLIGOSACCHARIDE MOIETY OFDUCK OVOMUCOID", Glycoconjugate journal, 10(6), 1993, pp. 425-434

Abstract

Asparagine-linked oligosaccharides of duck ovomucoid were released quantitatively from the protein by digestion with glycoamidase A (from almond), the reducing ends of the oligosaccharide chains thus obtained were aminated with a fluorescent reagent, 2-aminopyridine, and the mixture of pyridylamino derivatives of the oligosaccharides was separatedusing two different types of high performance liquid chromatography (HPLC) on a reversed phase column and an amide adsorption column. More than sixteen different oligosaccharides were separated and the structures were characterized by a combination of the 2-dimensional sugar mapping technique using HPLC, exoglycosidase digestion, and proton nuclear magnetic resonance measurements (1- and 2-dimensional). Furthermore,the HPLC profile of duck ovomucoid oligosaccharides was compared withpreviously reported profiles obtained from quail and chicken ovomucoids.

ASDD Area Sistemi Dipartimentali e Documentali, Università di Bologna, Catalogo delle riviste ed altri periodici
Documento generato il 27/09/20 alle ore 00:53:46