Effect of alkaline pH on sunflower 11S protein.

Sripad, G. and Narasinga Rao, M. S. (1987) Effect of alkaline pH on sunflower 11S protein. Journal of Biosciences, 11 (1-4). pp. 351-360.

PDF J·Biosci·, Vol. 11, Numbers 1–4, March 1987, pp. 351–360.pdf - Published Version Restricted to Registered users only Download (392kB) | Request a copy

Abstract

The effect of alkaline pH on sunflower 11S protein has been monitored by the techniques of ultracentrifugation, polyacrylamide gel electrophoresis, turbidity, viscosity, ultraviolet absorption spectra and fluorescence spectra· Both ultracentrifugation and polyacrylamide gel electrophoresis show the dissociation of the protein with increase in pH. Turbidity values decrease with pH while viscosity increases· With increase in pH absorbance of the protein solution increases and there is a red shift in the absorption maximum. Fluorescence quenching and a red shift in the emission maximum are also observed. Both dissociation and denaturation of the protein occur. Analysis of turbidity, viscosity and fluorescence data suggests that apparently denaturation follows dissociation.

Item Type:	Article
Uncontrolled Keywords:	Sunflower 11S protein; alkali; dissociation; denaturation
Subjects:	600 Technology > 08 Food technology > 16 Nutritive value > 03 Proteins 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:	14 Mar 2018 04:32
Last Modified:	14 Mar 2018 04:32
URI:	http://ir.cftri.res.in/id/eprint/3828

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