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

Interaction of gossypol with gossypin (11S protein) and congossypin (7S protein) of cottonseed and glycinin (11S protein) of soybean. 2. Effect of pH, ionic strength, and temperature.

Reddy, I. M. and Rao, M. S. N. (1988) Interaction of gossypol with gossypin (11S protein) and congossypin (7S protein) of cottonseed and glycinin (11S protein) of soybean. 2. Effect of pH, ionic strength, and temperature. Journal of Agricultural and Food Chemistry, 36 (2). 245-252; 33 ref..

[img] PDF
J. Agric. Food Chem. 1988, 36, 698-703.pdf - Published Version
Restricted to Registered users only

Download (803kB) | Request a copy

Abstract

The interaction of gossypin, congossypin and glycinin with gossypol was studied by the difference spectral technique as a function of pH, ionic strength and temperature. With gossypin, an increase in pH decreased the binding constant to a minimum and then caused an increase. With congossypin the opposite effect was true while with glycinin there was a continuous decrease in binding. Increasing the ionic strength decreased the binding affinity, and increasing the temperature increased the binding affinity with gossypin and congossypin while it decreased with glycinin.

Item Type: Article
Uncontrolled Keywords: Gossypol-; cottonseed-protein; processing-; interactions-; soya-protein; Cotton-; seeds-; composition-; Proteins-; biochemistry-; oilseed-plants
Subjects: 500 Natural Sciences and Mathematics > 04 Chemistry and Allied Sciences > 29 Protein Chemistry
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: 23 Feb 2018 09:18
Last Modified: 23 Feb 2018 09:18
URI: http://ir.cftri.com/id/eprint/8526

Actions (login required)

View Item View Item