Effect of Acid pH on the 11s Protein of Sunflower Seed.
IR@CFTRI: CSIR-Central Food Technological Research Institute, Mysore
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| Relation |
http://ir.cftri.com/13575/
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| Title |
Effect of Acid pH on the 11s Protein of Sunflower Seed.
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| Creator |
Sripad, G.
Narasinga Rao, M. S. |
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| Subject |
29 Protein Chemistry
Sunflower Seed |
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| Description |
Effect of acid pH on sunflower 11s protein has been monitored by the techniques of ultracentrifugation,
polyacrylamide gel electrophoresis, viscosity, turbidity, difference ultraviolet spectra, fluorescence spectra,
and near- and far-ultraviolet circular dichroism spectra. Ultracentrifugation and polyacrylamide gel
electrophoresis suggest the dissociation of the protein up to pH -3.0 and reaggregation below this place.
Viscosity, turbidity, difference spectra, fluorescence spectra, and circular dichroism spectra suggest the
denaturation of the protein up to pH -3.0 and refolding of the protein molecule below this pH.
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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/13575/1/J.%20Agric.%20Food%20Chem.%201987%2C%2035%2C%20668-672.pdf
Sripad, G. and Narasinga Rao, M. S. (1987) Effect of Acid pH on the 11s Protein of Sunflower Seed. Journal of Agricultural and Food Chemistry, 35. pp. 668-672. ISSN 0021-8561 |
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