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Total proteins and 11S protein fraction (helianthinin) of sunflower seed (Helianthus annuus L.) - effect of acetylation and succinylation.
Venkatesh, A. and Prakash, V. (1994) Total proteins and 11S protein fraction (helianthinin) of sunflower seed (Helianthus annuus L.) - effect of acetylation and succinylation. Nahrung, 38 (4). 359-368, 25 ref..
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Abstract
Total proteins and the helianthinin (11S) fraction from sunflower seeds were chemically modified by acetylation and succinylation. Extent of acetylation was 12, 51, 52, or 56% for total proteins and 12, 36, 69, or 71% for helianthinin; extent of succinylation was 8, 21, 33, or 49% for total proteins and 10, 30, 44 or 61% for helianthinin. Extent of modification was monitored by the availability of free lysyl residues in the proteins. Effects of modification were studied by absorption/fluorescence and sedimentation velocity analysis. UV absorption max. shifted to higher wavelengths in total proteins and in helianthinin following modification; there was also an increase in absorbance at 260 nm as a function of increased chemical modification. The sedimentation velocity profile indicated dissociation of the proteins to low mol. wt. fraction (2S) through a 7S component. Dissociation occurred at low modification levels in both total proteins and in helianthinin. There was a gradual red shift and quenching in the fluorescence emission max. at higher modification levels indicating the denaturation of the proteins as a result of chemical modification. Thermal denaturation of modified proteins was studied. Changes in absorbance as a function of temp. indicated minor changes suggesting that the conformation of the proteins has already been altered to a significant extent by chemical modification. [From En summ.]
| Item Type: | Article |
|---|---|
| Uncontrolled Keywords: | PROTEINS-; PROTEINS-VEGETABLE; SEEDS-; SUNFLOWER-SEEDS; ACETYLATION-; SUCCINYLATION- |
| Subjects: | 500 Natural Sciences and Mathematics > 04 Chemistry and Allied Sciences > 29 Protein Chemistry 600 Technology > 08 Food technology > 19 Lipids-oils/fats > Sunflower Seed |
| Divisions: | Protein Chemistry and Technology |
| Depositing User: | Food Sci. & Technol. Information Services |
| Date Deposited: | 30 Apr 2012 03:46 |
| Last Modified: | 30 Apr 2012 03:46 |
| URI: | http://ir.cftri.res.in/id/eprint/6522 |
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