Soybean Hemagglutinin의 정제중(精製中) 분리(分離)되는 Glycoprotein에 관(關)한 연구(硏究)

A study on several new glycoproteins isolated from crude soybean hemagglutinin

1. 한국산(韓國産) 대두(大豆)에서 soybean hemagglutinin 을 분리(分離) 정제(精製)하였으며 이것의 당조성(糖組成)이 mannose(4.9%) glucosamine(1.1%)임을 확인(確認)하였다. 2. Crude soybean hemagglutinin 의 Column chromatography에 의한 정제(精製)도중 분리(分離)되는 불순물(不純物)인 Fraction I,II,III는 여지전기영동 상으로는 같은 이동도(移動度)를 갖고 있는 새로운 Plant glycoprotein들로서 당부분(糖部分)은 mannose 4.5%, 1.13%, 1.1%, glucosamine 0.5%, 1.2%, 1.22%이고 질소함량은 12.8%, 15.5%, 13.9%이었다.

1. The purified soybean hemagglutinin isolated from Korean soybean through the calcium phosphate column chromatography was found to contain mannose (4.9%) and glucosamine (1.1%) added to the protein portion. 2. The fractions I,II,III, the impurities accompanied by hemagglutinin during the final purification were proved to be new plant glycoproteins that were seemingly paper electrophoretically homogeneous and had the same mobility. 3. The carbohydrate and nitrogen contents of I,II,III were 4.5%, 1.13%, 1.1% in mannose, 0.5%, 1.2%, 1.22% in glucosamine and 12.8%, 15.5%, 13.9% in nitrogen respectively.