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Effect of sodium dodecyl sulphate on the 12S fraction of mustard proteins (B. juncea).

Gururaj Rao, A. and Narasinga Rao, M. S. (1979) Effect of sodium dodecyl sulphate on the 12S fraction of mustard proteins (B. juncea). International Journal of Peptide and Protein Research, 14. pp. 300-306.

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Abstract

The effect of SDS* on the 12S protein fraction ofmustard seed (B. juncea) has been followed by the techniques of ultracentrifugation, gel filtration, gel electrophoresis, viscosity, ultraviolet difference spectra and fluorescence spectra. At low concentrations of SDS, up to 0.1%, both aggregation and dissociation of the protein occurs. Only dissocUttion occurs at higher SDS concentrations and is complete at 0.5% SDS. Viscosity increases sharply up to 0.15% SDS, remains constant between 0.15 and 0.30% and then increases markedly again. SDS induces also difference spectra with minima at 280, 288 and 295 nm. Fluorescence emission intensity increases at SDS concentrations <0.05% and quenching occurs at higher SDS concentrations. The results suggest that SDS causes association, dissociation and denaturation of the protein molecule.

Item Type: Article
Uncontrolled Keywords: mustard proteins; 12S fraction; aggregation; dissociation; denaturation
Subjects: 600 Technology > 08 Food technology > 16 Nutritive value > 03 Proteins
600 Technology > 08 Food technology > 19 Lipids-oils/fats > 04 Mustard seed
Divisions: Protein Chemistry and Technology
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 14 Nov 2014 12:25
Last Modified: 14 Nov 2014 12:25
URI: http://ir.cftri.com/id/eprint/4007

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