SELECTED PHYSICOCHEMICAL PROPERTIES OF SUCCINYLATED LEGUMIN FROM PEA (PISUM-SATIVUM L)

被引：0
|
作者：
SCHWENKE, KD
MOTHES, R
RAAB, B
RAWEL, H
GUEGUEN, J
机构：
[1] DEUTSCH INST ERNAHRUNGSFORSCH,POTSDAM,GERMANY
[2] INRA,BIOCHIM & TECHNOL PROT LAB,NANTES,FRANCE
来源：
NAHRUNG-FOOD | 1993年 / 37卷 / 06期
关键词：
D O I：
暂无
中图分类号：
TS2 [食品工业];
学科分类号：
0832 ;
摘要：
Selected physico-chemical properties of pea legumin before and after succinylation have been investigated using isoelectric focusing, PAGE, SDS-PAGE, hydrophobicity measurements, SE-HPLC and RP-HPLC. Exhaustive succinylation shifted the I.P. of legumin from 4.75 to 3.5. The stepwise dissociation of legumin by increasing succinylation has been confirmed both by means of PAGE in a nondenaturing system, and by SE-HPLC. The results of SDS-PAGE provided evidence for the exposure of alpha-polypeptide chains in the native legumin. High succinylation resulted in a decrease of the surface hydrophobicity (S-0)sured by both fluorescence probes (cis-parinaric acid and anilino-naphtalene sulfonic acid). RP-HPLC gave a response both to conformational changes and the introduced succinyl residues.
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页码：519 / 527
页数：9
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