Effect of denaturants on the oligomeric structure of the 11S protein of sunflower (Helianthus annus).

Rahma, E. H. and Narasinga Rao, M. S. (1981) Effect of denaturants on the oligomeric structure of the 11S protein of sunflower (Helianthus annus). Journal of Biosciences, 3. pp. 407-416.

PDF J. Biosci., Vol. 3, Number 4, December 1981, pp. 407-416.pdf - Published Version Restricted to Registered users only Download (1MB) | Request a copy

Abstract

The effect of sodium dodecyl sulphate, urea, guanidinium hydrochloride and heat on the oligomeric structure of the 11 S protein of sunflower has been determined. Sodium dodecyl sulphate directly dissociates the protein to 2 S subunits, whereas urea and guanidinium hydrochloride dissociate it through an intermediate 7 S protein. Heating the protein at 90°C for 20 min caused dissociation of the 11 S protein, without any precipitation.

Item Type:	Article
Uncontrolled Keywords:	Helianthus annuus (sunflower); 11 S protein; urea; guanidinium hydrochloride; heat denaturulion; oligomeric structure.
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:	13 Mar 2018 08:54
Last Modified:	13 Mar 2018 08:54
URI:	http://ir.cftri.res.in/id/eprint/3875

Actions (login required)

View Item