[feed] Atom [feed] RSS 1.0 [feed] RSS 2.0

Effect of temperature on the conformation of soybean glycinin in 8M urea or 6M guanidine hydrochloride solution.

Suresh Chandra, B. R. and Appu Rao, A. G. and Narasinga Rao, M. S. (1984) Effect of temperature on the conformation of soybean glycinin in 8M urea or 6M guanidine hydrochloride solution. Journal of Agricultural and Food Chemistry, 32 (6). 1402-1405, 34 ref..

[img] PDF
J. Agric. Food Chem. 1984, 32, 1402-1405.pdf - Published Version
Restricted to Registered users only

Download (481kB) | Request a copy

Abstract

The effect of temp. on soybean glycinin in 8M urea or 6M guanidine hydrochloride solution was studied by circular dichroism and optical rotatory dispersion measurements. At room temp. the protein assumes an unordered conformation in the presence of the denaturant. With increase in temp., mean residue ellipticity in the range 250-210 nm assumes more negative values, suggesting formation of ordered conformations at higher temperatures.

Item Type: Article
Uncontrolled Keywords: TEMPERATURE-; soy glycinin, temp. & conformation studies on; SOY-PROTEINS
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: 28 Feb 2018 09:33
Last Modified: 28 Feb 2018 09:33
URI: http://ir.cftri.com/id/eprint/6659

Actions (login required)

View Item View Item