Isolation and characterization of beta-globulin low molecular weight protein fraction from sesame seed (Sesamum indicum L.)

Rajendran, S. and Prakash, V. (1988) Isolation and characterization of beta-globulin low molecular weight protein fraction from sesame seed (Sesamum indicum L.). Journal of Agricultural and Food Chemistry, 36 (2). pp. 269-275. ISSN 0021-8561

Full text not available from this repository.

Abstract

Low mol. wt. protein fraction from the proteins of sesame seed has been isolated in a homogeneous form and is termed beta-globulin or consesamin. The protein has a sedimentation coeff. of 2.0 plus/minus 0.1, a diffusion coeff. of 8 x 10---7 cm-2/s, and a partial specific vol. of 0.725 ml/g. The intrinsic viscosity of the protein was determined to be 4.1 ml/g. The mol. wt. determined by various methods was 15 000 plus/minus 500. The evaluation of frictional ratios using Stokes radius and other hydrodynamic parameters indicates that the protein is elongated. The secondary structure of the protein indicates it to be rich in alpha helix. The protein is rich in acidic amino acids, especially glutamic acid, and also hydrophobic amino acids.

Item Type:	Article
Uncontrolled Keywords:	GLOBULINS-; sesame seeds, consesamin characterization in; SESAME-; consesamin characterization in sesame seeds
Subjects:	500 Natural Sciences and Mathematics > 04 Chemistry and Allied Sciences > 29 Protein Chemistry 600 Technology > 08 Food technology > 19 Lipids-oils/fats > 01 Oilseeds
Divisions:	Protein Chemistry and Technology Dept. of Biochemistry
Depositing User:	Food Sci. & Technol. Information Services
Date Deposited:	22 Jul 2008 11:29
Last Modified:	22 Jul 2008 11:29
URI:	http://ir.cftri.res.in/id/eprint/2068

Actions (login required)

View Item