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Studies on the effect of heat on the dissociation, denaturation and aggregation of sesame alpha-globulin.

Lakshmi, T. S. and Nandi, P. K. (1979) Studies on the effect of heat on the dissociation, denaturation and aggregation of sesame alpha-globulin. Journal of Agricultural and Food Chemistry, 27 (4). 818-821, 15 ref..

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Abstract

alpha-globulin, the major fraction of sesame seed (Sesamum indicum L.) proteins, coagulates on heating. Dissociation, denaturation, and aggregation of the protein upon heating were studied by gel filtration, polyacrylamide gel electrophoresis, sedimentation velocity, pktapp of tyrosyl groups, and fluorescence measurements. Addition of beta-mercaptoethanol does not reduce the extent of heat coagulation. The reassociation of heat denatured subunits through hydrophobic interaction results in the formation of insoluble precipitate.

Item Type: Article
Uncontrolled Keywords: HEATING-; sesame seed alpha-globulins, heating coagulation of; COAGULATION-; GLOBULINS-; SESAME-; heating coagulation of sesame seed alpha-globulins
Subjects: 600 Technology > 08 Food technology > 19 Lipids-oils/fats > 01 Oilseeds
Divisions: Protein Chemistry and Technology
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 28 Feb 2018 07:06
Last Modified: 28 Feb 2018 07:06
URI: http://ir.cftri.com/id/eprint/6930

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