Effect of acidic pH on the protein carmin from safflower seed (Carthamus tinctorius).
IR@CFTRI: CSIR-Central Food Technological Research Institute, Mysore
View Archive Info| Field | Value | |
| Relation |
http://ir.cftri.com/2356/
|
|
| Title |
Effect of acidic pH on the protein carmin from safflower seed (Carthamus tinctorius).
|
|
| Creator |
Rao, K. S.
Prakash, V. |
|
| Subject |
03 Proteins
01 Oilseeds |
|
| Description |
The effect of a decrease in pH on the structural integrity of carmin has been monitored by a variety of biophysical techniques. The protein undergoes initial dissociation up to pH 3.5-4.0 without any significant denaturation. Below this pH the process of dissociation and denaturation appears to be simultaneous. Further, in the pH range of 2.5-1.6 the protein reassociates to probably a different polymer resulting from possibly, an entropically driven hydrophobic interaction. The process of dissociation appears to be reversible to a large extent. The process of denaturation appears to be governed by the kinetic path that the denatured protein molecule follows either by a sudden decrease in pH or through a gradual decrease in pH. These results are interpreted while keeping in view the oligomeric and globular structure of carmin at neutral pH. The results would help in understanding of structure-function relationship of the protein and its role in hydrogen ion binding in vivo.
|
|
| Date |
1989
|
|
| Type |
Article
PeerReviewed |
|
| Format |
pdf
|
|
| Language |
en
|
|
| Identifier |
http://ir.cftri.com/2356/1/Journal%20of%20Protein%20Chemistry%2C%20VoL%208%2C%20No.%204%2C%201989.pdf
Rao, K. S. and Prakash, V. (1989) Effect of acidic pH on the protein carmin from safflower seed (Carthamus tinctorius). Journal of Protein Chemistry, 8 (4). pp. 529-48. ISSN 0277-8033 |
|