Protein Structure and Function

Narasinga Rao, M. S. (1985) Protein Structure and Function. Biological Memoirs, 10 (1 & 2). pp. 41-49.

PDF Biol. Mem. 10(1&2)_1985_41-49.pdf - Published Version Restricted to Registered users only Download (233kB)

Abstract

The rate of hydrolysis of casein, ovalbumin, bovine serum albumin (BSA), arachin (from groundnut, glycinin (from soybean), alpha_globulin (from sesame) and l1s protein from sunflower, by trypsin or pepsin has been measured. The rates of hydrolysis have beeo correlated with intrinsic viscosity and a-helical content of these proteins. The rates obtained by trypsin hydrolysis correlated well with both intrinsic viscosity and alpha helical content of the proteins whereas the rates obtained with pepsin correlated with intrinsic viscosity alone; the rates could not be correlated with alpha helical content.

Item Type:	Article
Uncontrolled Keywords:	protein, nutrition, intrinisic viscosity, protein digestibility
Subjects:	500 Natural Sciences and Mathematics > 04 Chemistry and Allied Sciences > 29 Protein Chemistry 600 Technology > 01 Medical sciences > 13 Nutrition-Human
Divisions:	Protein Chemistry and Technology
Depositing User:	Food Sci. & Technol. Information Services
Date Deposited:	22 Jun 2016 10:26
Last Modified:	22 Jun 2016 10:26
URI:	http://ir.cftri.res.in/id/eprint/12233

Actions (login required)

View Item