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Effect of sodium dodecyl sulphate on the high molecular weight protein fraction of mustard (Brassica juncea) and rapeseed (Brassica campestris).

Gururaj Rao, A. and Narasinga Rao, M. S. (1983) Effect of sodium dodecyl sulphate on the high molecular weight protein fraction of mustard (Brassica juncea) and rapeseed (Brassica campestris). Journal of Biosciences, 5. pp. 301-309.

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Abstract

The effect of sodium dodecyl sulphate on mustard and rapeseed 12 S protein has been monitored by the techniques of uitracenrrifugation, viscosity, difference spectra and fluorescence spectrophotometry. At low concenrration of sodium dodecyl sulphate « 3.47 mM) mustard protein undergoes aggregation and at higher concentrations it dissociates (0 1.8 S protein, the dissociation being complete at 17.3 mM. sodium dodecyl sulphate. The rapeseed protein, on the other hand, undergoes dissociation at all the concentrations of sodium dodecyl sulphate. The reduced viscosity values or mustard protein in the presence of the denaturant are higher than those of rapeseed protein. Similarly in difference spectra change in absorbance values of mustard protein are higher:The relative fluorescence intensity of the mustard protein increases with sodium dodecyl sulphate concentration, upto 0.87 mM and this is followed by fluorescence quenching at higher denaturant concentrations. However, with the rapeseed protein fluorescence quenching was observed at all concentrations of sodium dodecyl sulphate.

Item Type: Article
Uncontrolled Keywords: Mustard protein; rapeseed protein; denaturation; sodium dodecyl sulphate
Subjects: 500 Natural Sciences and Mathematics > 04 Chemistry and Allied Sciences > 29 Protein Chemistry
600 Technology > 08 Food technology > 19 Lipids-oils/fats > 06 Rapeseed
Divisions: Protein Chemistry and Technology
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 12 Dec 2016 11:06
Last Modified: 12 Dec 2016 11:06
URI: http://ir.cftri.com/id/eprint/4008

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