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Interaction of allyl isothiocyanate with mustard 12S protein.

Murthy, N. V. K. K and Narasinga Rao, M. S. (1986) Interaction of allyl isothiocyanate with mustard 12S protein. Journal of Agricultural and Food Chemistry, 34 (3). 448-452, 25 ref.. ISSN 0021-8561

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Abstract

The interaction of allyl isothiocyanate (AIT) with the mustard 12S protein was studied as a function of pH, temp. ratio of AIT to protein, and duration of interaction, etc. The interaction was found to increase with pH, temp., and duration of interaction, in the range studied, and it was complete at an AIT:protein ratio of 100:1. The electrophoretic mobility of the protein increased with interaction. There was an alteration in the UV absorption spectrum and quenching of the fluorescence intensity. AIT interacted with epsilon-amino groups of lysine and phenolic groups of tyrosine residues. Interaction of the protein with AIT did not affect its hydrolysis by alpha-chymotrypsin or papain, but, hydrolysis by trypsin was decreased.

Item Type: Article
Uncontrolled Keywords: PROTEINS-VEGETABLE; mustard 12S proteins, allyl isothiocyanates interaction with; ISOTHIOCYANATES-; SPICES-
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: 02 Mar 2018 05:34
Last Modified: 02 Mar 2018 05:34
URI: http://ir.cftri.com/id/eprint/6575

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