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Effect of succinylation on the oligomeric structure of arachin.

Jayarama Shetty, K. and Narasinga Rao, M. S. (1978) Effect of succinylation on the oligomeric structure of arachin. International Journal of Peptide and Protein Research, 11. pp. 305-313.

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Abstract

Arachin succinylated to various levels has been studied by the techniques of sedimentation velocity, viscosity, absorption and fluorescence spectra, optical rotation and circular dichroism. Succinylation up to 60% leads to the dissociation of the parent 14S molecule to 9S and 4S fractions; above 60% succinylation, 45 fraction occurs predominantly. The other measured properties also show a gradual change up to 50% succinylation and a marked change above this level. The observed changes suggest that a new organised structure is formed before the 4S fraction is denatured.

Item Type: Article
Uncontrolled Keywords: arachin; conformation; groundnut protein; oligomeric structure; succinylation
Subjects: 500 Natural Sciences and Mathematics > 04 Chemistry and Allied Sciences > 29 Protein Chemistry
600 Technology > 08 Food technology > 19 Lipids-oils/fats > 05 Nuts
Divisions: Protein Chemistry and Technology
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 28 Dec 2016 07:51
Last Modified: 28 Dec 2016 07:51
URI: http://ir.cftri.com/id/eprint/4020

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