Conformational Change of a Natto Mucin in Solution |
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| Authors: | Takahide Saito Naomichi Iso Haruo Mizuno Hiroo Kanhda Yoshio Suyama Shirô Kawamura |
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| Institution: | Department of Food Science and Technology, Tokyo University of Fisheries, Konan, Minato-ku, Tokyo, Japan |
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| Abstract: | The mucin obtained from a natto sample was found to be composed of 58 % of γ-polyglutamic acid and 40% of polysaccharide. The ratio of l- and d-glutamic acid was determined to be 58:42 using l-glutamic acid decarboxylase. The weight- and z-average molecular weight were 2.08 × 105 and 2.22 × 105, respectively. The distribution curve of the sedimentation coefficient showed a small heterogeneity. The mucin molecule was considered to be randomly coiled at pH 5.0 ~ 8.8 and to be a rod-like molecule in the lower pH region. |
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