Effect of alkaline pH on sunflower 11S protein.
IR@CFTRI: CSIR-Central Food Technological Research Institute, Mysore
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http://ir.cftri.com/3828/
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| Title |
Effect of alkaline pH on sunflower 11S protein.
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| Creator |
Sripad, G.
Narasinga Rao, M. S. |
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| Subject |
03 Proteins
Sunflower Seed |
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| Description |
The effect of alkaline pH on sunflower 11S protein has been monitored by the
techniques of ultracentrifugation, polyacrylamide gel electrophoresis, turbidity, viscosity,
ultraviolet absorption spectra and fluorescence spectra· Both ultracentrifugation and
polyacrylamide gel electrophoresis show the dissociation of the protein with increase in pH.
Turbidity values decrease with pH while viscosity increases· With increase in pH
absorbance of the protein solution increases and there is a red shift in the absorption
maximum. Fluorescence quenching and a red shift in the emission maximum are also
observed. Both dissociation and denaturation of the protein occur. Analysis of turbidity,
viscosity and fluorescence data suggests that apparently denaturation follows dissociation.
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| Date |
1987
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| Type |
Article
PeerReviewed |
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| Format |
pdf
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| Language |
en
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| Identifier |
http://ir.cftri.com/3828/1/J%C2%B7Biosci%C2%B7%2C%20Vol.%2011%2C%20Numbers%201%E2%80%934%2C%20March%201987%2C%20pp.%20351%E2%80%93360.pdf
Sripad, G. and Narasinga Rao, M. S. (1987) Effect of alkaline pH on sunflower 11S protein. Journal of Biosciences, 11 (1-4). pp. 351-360. |
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