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Isolation and characterization of low molecular weight protein from mustard (Brassica juncea)

Venkatesh, A. and Appu Rao, A. G. (1988) Isolation and characterization of low molecular weight protein from mustard (Brassica juncea). Journal of Agricultural and Food Chemistry, 36 (6). pp. 1150-1155. ISSN 0007-1145

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Abstract

The low mol. wt. protein fraction from Brassica juncea, the mustard seed, was purified to homogeneity by ammonium sulphate fractionation followed by gel filtration on a Sephadex G-75 column. The protein contains 0.2% carbohydrate, is free from phosphorus and is rich in available lysine content (6.7 plus/minus 0.4%). The protein has a sedimentation coeff. of 1.7 S and mol. wt. of 22 900 plus/minus 2000 and consists of 2 polypeptide chains of mol. wt. 13 000 and 12 000. The protein has a low content of aromatic amino acids and is free from chromogenic impurities like phenolic acids and nucleic acids; it has an absorption max. at 278 nm and a shoulder at 288 nm. The fluorescence emission max. is at 335 nm. The optical rotatory dispersion spectrum indicates a trough at 232 nm with -6000 degree cm-2 dmol---1 of molecular rotation. The near-UV and far-UV circular dichroism measurements indicate that the protein differs from the high mol. wt. protein fraction in terms of its tertiary and secondary structure.

Item Type: Article
Uncontrolled Keywords: PROTEINS-VEGETABLE; mustard seeds, proteins mol. wt. low in; SEEDS-; SPICES-
Subjects: 600 Technology > 08 Food technology > 30 Spices/Condiments
600 Technology > 08 Food technology > 16 Nutritive value > 03 Proteins
Divisions: Protein Chemistry and Technology
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 07 Jul 2008 05:40
Last Modified: 07 Jul 2008 06:10
URI: http://ir.cftri.com/id/eprint/1999

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