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Effect of denaturants on the 11S protein of guar seed (Cyamopsis tetragonoloba).

Nath, J. P. and Narasinga Rao, M. S. (1983) Effect of denaturants on the 11S protein of guar seed (Cyamopsis tetragonoloba). Journal of Biosciences, 5. pp. 209-217.

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Abstract

The effect of sodium dodecyl sulphate, urea or guanidinium hydrochlo. ride on the sedimentation velocity, viscosity, ullra violet spectra and fluorescence spectra of the liS protein of guar seed has been determined. Sodium dodecyl sulphate dissociates the protein directly to the 25 protein, whereas urea or guanidinium hydrochloride produces an intermediate 7S protein. These reagents denature the protein also. Both the dissociative and the denaturation effect follow the order, sodium dodecyl sulphate >guanidinium hydrochloride >urea when the concentration are expressed as mols per litre. The denatured states in the three cases probably differ.

Item Type: Article
Uncontrolled Keywords: Denaturation; guar seed; l1S protein
Subjects: 600 Technology > 08 Food technology > 16 Nutritive value > 03 Proteins
600 Technology > 08 Food technology > 22 Legumes-Pulses
Divisions: Protein Chemistry and Technology
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 24 Jun 2016 06:15
Last Modified: 24 Jun 2016 06:15
URI: http://ir.cftri.com/id/eprint/3874

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