• Effect of sodium dodecyl sulphate on the high molecular weight protein fraction of mustard (Brassica juncea) and rapeseed (Brassica campestris)

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    • Keywords


      Mustard protein; rapeseed protein; denaturation; sodium dodecyl sulphate

    • Abstract


      The effect of sodium dodecyl sulphate on mustard and rapeseed 12S protein has been monitored by the techniques of ultracentrifugation, viscosity, difference spectra and fluorescence spectrophotometry. At low concentration of sodium dodecyl sulphate (<3.47 mM) mustard protein undergoes aggregation and at higher concentrations it dissociates to 1.8 S protein, the dissociation being complete at 17.3 mM sodium dodecyl sulphate. The rapeseed protein, on the other hand, undergoes dissociation at all the concentrations of sodium dodecyl sulphate. The reduced viscosity values of mustard protein in the presence of the denaturant are higher than those of rapeseed protein. Similarly in difference spectra change in absorbance values of mustard protein are higher.’ The relative fluorescence intensity of the mustard protein increases with sodium dodecyl sulphate concentration, upto 0.87 mM and this is followed by fluorescence quneching at higher denaturant concentrations. However, with the rapeseed protein fluorescence quenching was observed at all concentrations of sodium dodecyl sulphate.

    • Author Affiliations


      A Gururaj Rao1 2 M S Narasinga Rao1

      1. Protein Technology Discipline, Central Food Technological Research Institute, Mysore - 570 013
      2. Department of Biochemistry, School of Medicine, Case Western Reserve University, Cleveland, Ohio - 44106, USA
    • Dates

  • Journal of Biosciences | News

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      Posted on July 25, 2019

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