Jayarama Shetty, K. and Narasinga Rao, M. S. (1978) Effect of succinylation on the oligomeric structure of arachin. International Journal of Peptide and Protein Research, 11. pp. 305-313.
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Abstract
Arachin succinylated to various levels has been studied by the techniques of
sedimentation velocity, viscosity, absorption and fluorescence spectra, optical
rotation and circular dichroism. Succinylation up to 60% leads to the dissociation
of the parent 14S molecule to 9S and 4S fractions; above 60% succinylation,
45 fraction occurs predominantly. The other measured properties also show a
gradual change up to 50% succinylation and a marked change above this level.
The observed changes suggest that a new organised structure is formed before
the 4S fraction is denatured.
| Item Type: | Article |
|---|---|
| Uncontrolled Keywords: | arachin; conformation; groundnut protein; oligomeric structure; succinylation |
| Subjects: | 500 Natural Sciences and Mathematics > 04 Chemistry and Allied Sciences > 29 Protein Chemistry 600 Technology > 08 Food technology > 19 Lipids-oils/fats > 05 Nuts |
| Divisions: | Protein Chemistry and Technology |
| Depositing User: | Food Sci. & Technol. Information Services |
| Date Deposited: | 28 Dec 2016 07:51 |
| Last Modified: | 28 Dec 2016 07:51 |
| URI: | http://ir.cftri.res.in/id/eprint/4020 |
