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Interaction of aromatic amino acids with gossypol.

Appu Rao, A. G. (1986) Interaction of aromatic amino acids with gossypol. International Journal of Peptide and Protein Research, 27. pp. 380-385.

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Abstract

The aromatic amino acids L-tryptophan, L-tyrosine and L-phenylalanine complex with gossypol at pH 7.6, resulting in negative CD bands at 424-426nm and 300 nm and a positive band at 355 nm. The association constant and free energy change for complex formation have been calculated from the amplitude of the CD band at 420nm. The interaction is weak. The association constant for complex formation increases with the hydrophobicity of amino acid. The effect of additives on the reaction has also been determined.

Item Type: Article
Uncontrolled Keywords: aromatic amino acids; circular dichroism; gossypol; complex formation; hydrophobicity
Subjects: 600 Technology > 08 Food technology > 16 Nutritive value > 02 Amino acids
600 Technology > 08 Food technology > 19 Lipids-oils/fats > 03 Cotton seed
Divisions: Protein Chemistry and Technology
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 12 Mar 2018 06:19
Last Modified: 12 Mar 2018 06:19
URI: http://ir.cftri.com/id/eprint/4493

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