[feed] Atom [feed] RSS 1.0 [feed] RSS 2.0

Effect of Acid pH on the 11s Protein of Sunflower Seed.

Sripad, G. and Narasinga Rao, M. S. (1987) Effect of Acid pH on the 11s Protein of Sunflower Seed. Journal of Agricultural and Food Chemistry, 35. pp. 668-672. ISSN 0021-8561

[img] PDF
J. Agric. Food Chem. 1987, 35, 668-672.pdf - Published Version
Restricted to Registered users only

Download (1MB) | Request a copy

Abstract

Effect of acid pH on sunflower 11s protein has been monitored by the techniques of ultracentrifugation, polyacrylamide gel electrophoresis, viscosity, turbidity, difference ultraviolet spectra, fluorescence spectra, and near- and far-ultraviolet circular dichroism spectra. Ultracentrifugation and polyacrylamide gel electrophoresis suggest the dissociation of the protein up to pH -3.0 and reaggregation below this place. Viscosity, turbidity, difference spectra, fluorescence spectra, and circular dichroism spectra suggest the denaturation of the protein up to pH -3.0 and refolding of the protein molecule below this pH.

Item Type: Article
Uncontrolled Keywords: acid pH, sunflower seed, 11s protein
Subjects: 500 Natural Sciences and Mathematics > 04 Chemistry and Allied Sciences > 29 Protein Chemistry
600 Technology > 08 Food technology > 19 Lipids-oils/fats > Sunflower Seed
Divisions: Protein Chemistry and Technology
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 03 Jul 2018 10:20
Last Modified: 03 Jul 2018 10:20
URI: http://ir.cftri.com/id/eprint/13575

Actions (login required)

View Item View Item