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      Permanent link:
      https://www.ias.ac.in/article/fulltext/jcsc/093/07/1205-1214

    • Keywords

       

      Oilseed; homology; globular; secondary structure; subunit; association-dissociation; denaturation; viscosity; oligomeric; hydrolysis

    • Abstract

       

      The proteins of groundnut, soybean, sesame, cottonseed, rapeseed/mustard, sunflower, safflower, poppy seed, etc contain a high molecular weight fraction. The sedimentation coefficient of this protein is ≈12S and its proportion varies from 20 to 65% among various oilseeds. Data on the amino acid composition, molecular weight and subunit composition, intrinsic viscosity, secondary structure and fluorescence spectra of HMW protein from different oilseeds are presented. This protein dissociates and denatures in the pH range 5 to 2; below this pH it reaggregates and renatures. The similarity in the properties of HMW protein from different oilseeds and the significance of the similarity are discussed.

    • Author Affiliations

       

      V Prakash1 M S Narasinga Rao1

      1. Protein Technology Discipline, Central Food Technological Research Institute, Mysore - 570013, India
    • Dates

       
  • Journal of Chemical Sciences | News

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