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.
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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 |
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