Effect of denaturants on the oligomeric structure of the 11S protein of sunflower (Helianthus annus).
IR@CFTRI: CSIR-Central Food Technological Research Institute, Mysore
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http://ir.cftri.com/3875/
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| Title |
Effect of denaturants on the oligomeric structure of the 11S protein of sunflower (Helianthus annus).
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| Creator |
Rahma, E. H.
Narasinga Rao, M. S. |
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| Subject |
03 Proteins
Sunflower Seed |
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| Description |
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.
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| Date |
1981
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| Type |
Article
PeerReviewed |
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| Format |
pdf
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| Language |
en
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| Identifier |
http://ir.cftri.com/3875/1/J.%20Biosci.%2C%20Vol.%203%2C%20Number%204%2C%20December%201981%2C%20pp.%20407-416.pdf
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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