Structural Changes of Legumin from Faba Beans (Vicia faba L.) by Succinylation
The effect of progressive succinylation upon the conformation of faba bean legumin has been studied using chemical analysis, viscometry, analytical ultracentrifugation, UV and fluorescence spectroscopy, and differential scanning calorimetry (DSC). The protein dissociates gradually into 3 S subunits...
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| Veröffentlicht in: | Journal of agricultural and food chemistry 1998-06, Vol.46 (6), p.2080-2086 |
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| container_end_page | 2086 |
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| container_issue | 6 |
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| container_title | Journal of agricultural and food chemistry |
| container_volume | 46 |
| creator | Schwenke, Klaus Dieter Knopfe, Constanze Mikheeva, Larissa M Grinberg, Valerij Y |
| description | The effect of progressive succinylation upon the conformation of faba bean legumin has been studied using chemical analysis, viscometry, analytical ultracentrifugation, UV and fluorescence spectroscopy, and differential scanning calorimetry (DSC). The protein dissociates gradually into 3 S subunits forming a 7 S intermediate. DSC measurements revealed a continuous loosening of the spacial structure with increasing degree of succinylation. Viscometric and spectroscopic studies indicate the presence of a particular conformational state at 60−80% succinylation, whereas a largely expanded structure was shown to exist in exhaustively succinylated legumin due to a cumulative effect of N- and O-succinylation. Keywords: Legumin; faba bean protein; succinylation; conformational changes |
| doi_str_mv | 10.1021/jf970984k |
| format | Article |
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The protein dissociates gradually into 3 S subunits forming a 7 S intermediate. DSC measurements revealed a continuous loosening of the spacial structure with increasing degree of succinylation. Viscometric and spectroscopic studies indicate the presence of a particular conformational state at 60−80% succinylation, whereas a largely expanded structure was shown to exist in exhaustively succinylated legumin due to a cumulative effect of N- and O-succinylation. 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Agric. Food Chem</addtitle><description>The effect of progressive succinylation upon the conformation of faba bean legumin has been studied using chemical analysis, viscometry, analytical ultracentrifugation, UV and fluorescence spectroscopy, and differential scanning calorimetry (DSC). The protein dissociates gradually into 3 S subunits forming a 7 S intermediate. DSC measurements revealed a continuous loosening of the spacial structure with increasing degree of succinylation. Viscometric and spectroscopic studies indicate the presence of a particular conformational state at 60−80% succinylation, whereas a largely expanded structure was shown to exist in exhaustively succinylated legumin due to a cumulative effect of N- and O-succinylation. 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Agric. Food Chem</addtitle><date>1998-06-01</date><risdate>1998</risdate><volume>46</volume><issue>6</issue><spage>2080</spage><epage>2086</epage><pages>2080-2086</pages><issn>0021-8561</issn><eissn>1520-5118</eissn><abstract>The effect of progressive succinylation upon the conformation of faba bean legumin has been studied using chemical analysis, viscometry, analytical ultracentrifugation, UV and fluorescence spectroscopy, and differential scanning calorimetry (DSC). The protein dissociates gradually into 3 S subunits forming a 7 S intermediate. DSC measurements revealed a continuous loosening of the spacial structure with increasing degree of succinylation. Viscometric and spectroscopic studies indicate the presence of a particular conformational state at 60−80% succinylation, whereas a largely expanded structure was shown to exist in exhaustively succinylated legumin due to a cumulative effect of N- and O-succinylation. Keywords: Legumin; faba bean protein; succinylation; conformational changes</abstract><pub>American Chemical Society</pub><doi>10.1021/jf970984k</doi><tpages>7</tpages></addata></record> |
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| ispartof | Journal of agricultural and food chemistry, 1998-06, Vol.46 (6), p.2080-2086 |
| issn | 0021-8561 1520-5118 |
| language | eng |
| recordid | cdi_crossref_primary_10_1021_jf970984k |
| source | ACS Publications |
| subjects | ANALYTICAL METHODS CHEMICAL COMPOSITION CHEMICAL REACTIONS CHEMICAL STRUCTURE COMPOSICION QUIMICA COMPOSITION CHIMIQUE ESTABILIDAD ESTRUCTURA QUIMICA FABA BEANS FEVE GLOBULINAS GLOBULINE GLOBULINS HABA HIDROFOBICIDAD HYDROPHOBICITE HYDROPHOBICITY MOLECULAR CONFORMATION REACCIONES QUIMICAS REACTION CHIMIQUE STABILITE STABILITY STRUCTURE CHIMIQUE SUCCINIC ANHYDRIDE TECHNIQUE ANALYTIQUE TECNICAS ANALITICAS VISCOSIDAD VISCOSITE VISCOSITY |
| title | Structural Changes of Legumin from Faba Beans (Vicia faba L.) by Succinylation |
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