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Interaction of urea with the high molecular weight protein fraction, carmin, from safflower seed (Carthamus tinctorius).

Prakash, V. (1986) Interaction of urea with the high molecular weight protein fraction, carmin, from safflower seed (Carthamus tinctorius). International Journal of Peptide and Protein Research, 28. pp. 192-200.

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Abstract

The effect of urea on the high molecular weight protein fraction, carmin, from safflower seed Carthamus tinctorius L, was investigated by the techniques of sedimentation velocity, viscosity, fluorescence and difference spectral measurements, partial specific volume and circular dichroism. The protein underwent dissociation and denaturation simultaneously in the presence of increasing concentration of urea. The protein dissociated to a 2 s component and in the process, the buried and exposed residues of tyrosines and tryptophans were perturbed. At 8 M urea concentration, the protein existed completely as a random coil; nearly 535 rnol of urea were bound per mol of protein. The results indicated that the subunits of carmin appears to be held principally by noncovalent interactions and are dissociated/denaturated by increasing concentration of urea, leading to the destabilization of the native oligomer.

Item Type: Article
Uncontrolled Keywords: dissociation; denaturation; partial specific volume: high molecular weight protein; urea; subunits; oligomer
Subjects: 600 Technology > 08 Food technology > 16 Nutritive value > 03 Proteins
600 Technology > 08 Food technology > 19 Lipids-oils/fats > 01 Oilseeds
Divisions: Protein Chemistry and Technology
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 16 Mar 2018 10:36
Last Modified: 16 Mar 2018 10:36
URI: http://ir.cftri.com/id/eprint/2677

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