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      Permanent link:
      https://www.ias.ac.in/article/fulltext/jbsc/009/03-04/0177-0184

    • Keywords

       

      Association; dissociation; guanidine hydrochloride; sodium dodecyl sulphate; urea; glycinin; denaturation

    • Abstract

       

      The effect of urea, guanidine hydrochloride and sodium dodecyl sulphate on glycinin, the high molecular weight protein fraction from soybean has been investigated by analytical ultracentrifugation. Urea and guanidine hydrochloride dissociate the protein to a ‘2S’ protein through the intermediary 7S and 4S proteins. Howeαer, in sodium dodecyl sulphate the protein directly dissociates to a 2S protein. Analysis of the data by calculation of per cent fraction and S20,w value indicates that dissociation and denaturation of glycinin occur simultaneously in the presence of the aboαe reagents but to different extents.

    • Author Affiliations

       

      B R Suresh Chandra1 V Prakash1 M S Narasinga Rao1

      1. Central Food Technological Research Institute, Mysore - 570 013, India
    • Dates

       
  • Journal of Biosciences | News

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