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Dissociation and denaturation behaviour of sesame-alpha-globulin in sodium dodecyl sulphate solution.

Prakash, V. and Nandi, P. K. (1976) Dissociation and denaturation behaviour of sesame-alpha-globulin in sodium dodecyl sulphate solution. International Journal of Peptide and Protein Research, 8. pp. 385-392.

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Abstract

The effect ofanionic detergent, sodium dodecyl sulphate, on the majorprotein, alpha-globulin ofsesame seed(Sesamum indicum L.) has been investigated by geljiltration, sedimentation re!ocity, vi,rcosity, optical rotation, difference spectra and jluoresceuce measurements. The detergem causes dissociation of the protein first and then denaturation. In the deTergent concentration range of 1.75-4.0 x 10 - ~ M foul' components are observed in the ultracentrifuge. The specific rotation ofthe protein increases with the detergent concentration above 2.5 x 10 M and shows a cooperative transition between 3-8 x 10 M detergent suggesting conformational change; above 8 x 10 M detergent The value of - [alpha] does not change. The reduced viscosity nred however, increases above 2.5 x 10- 3 M detergent and does not attain a plateau value. The difference spectrum ofthe protein indicates that both tryptophan and tyrosine groups have been affected by the detergent. The fluorescence intensity decreases and the maxima shifts towards red in the detergent solution resulting in an 'isoemissive point' at 355 nm. The double difference spectra in sucrose-detergent protein system show that below 5·0 x 10- 3 M detergent, the difference absorption andjluorescence spectrum result from the binding of the detergent near the chromophoric groups and are not due to conformational change. Binding studies by equilibrium dialysis indicate the presence of ~ 50 binding sites in the protein and a binding constant of 3.0 x 103

Item Type: Article
Uncontrolled Keywords: sesame seed, sesamum indicum, alpha-globulin, protein, anionic detergent
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: 14 Jul 2016 10:38
Last Modified: 14 Jul 2016 10:38
URI: http://ir.cftri.com/id/eprint/3798

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