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Effect of succinylation on the oligometric structure of glycinin.

Appu Rao, A. G. and Narasinga Rao, M. S. (1979) Effect of succinylation on the oligometric structure of glycinin. International Journal of Peptide and Protein Research, 14. pp. 307-312.

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Abstract

By varying the ratio of succinic anhydride to the protein, glycinin, one of the major fractions of soybean proteins, is succinylated to various levels. Sedimentation velocity experiments indicate the dissociation of the protein due to succinylation. Viscosity increases and a blue shIft occurs in the absorption specrrnm. The rate of proteolysis increases. Both dissociation and denaturation of the protein appear to occur. The effect of succinylation on glycinin and arachin, the major protein ofgroundnuts, appears to be different.

Item Type: Article
Uncontrolled Keywords: glycinin; oligomeric structure; succinylation
Subjects: 600 Technology > 08 Food technology > 16 Nutritive value > 03 Proteins
600 Technology > 08 Food technology > 22 Legumes-Pulses > 05 Soya bean
Divisions: Protein Chemistry and Technology
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 14 Nov 2014 12:28
Last Modified: 14 Nov 2014 12:28
URI: http://ir.cftri.com/id/eprint/4021

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