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Effect of pH on poppy seed 10S protein.

Srinivas, H. and Narasinga Rao, M. S. (1987) Effect of pH on poppy seed 10S protein. International Journal of Peptide and Protein Research, 29. pp. 84-89.

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Abstract

The effect of acid pH on the 10s protein of poppy seed has been studied by ultracentrifugation, polyacrylamide gel electrophoresis, turbidity, and difference, fluorescence and circular dichroism spectra. The protein dissociated into lower molecular weight fractions in the pH range of 4.0 down to 2.5 judged by ultracentrifugation, electrophoresis and turbidity measurements. U.V. difference spectra and fluorescence measurements suggested denaturation of the protein. Thus, both dissociation and denaturation occurred down to pH 2 . 5 . At more acid pH values (pH 1.3), reassociation and refolding probably occurred. Circular dichroism studies showed a large increase in the amplitude of the peak at pH values of 2.8 and 1.3 indicating that unordered structures are formed at acid pH values.

Item Type: Article
Uncontrolled Keywords: effect of pH; poppy seed 10s protein
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: 13 Mar 2018 06:49
Last Modified: 13 Mar 2018 06:49
URI: http://ir.cftri.com/id/eprint/3966

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