EFFECT OF SUCCINYLATION ON THE OLIGOMERIC STRUCTURE OF ARACHIN

EFFECT OF SUCCINYLATION ON THE OLIGOMERIC STRUCTURE OF ARACHIN

Arachin succinylated to various levels has been studied by the techniques of sedimentation velocity, viscosity, absorption and fluorescence spectra, optical rotation and circular dichroism. Succinylation up to 60% leads to the dissociation of the parent 14S molecule to 9S and 4S fractions; above 60%...

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Veröffentlicht in:International Journal of Peptide and Protein Research 1978-04, Vol.11 (4), p.305-313
Hauptverfasser: Shetty, K. Jayarama, Rao, M.S. Narasinga
Format: Artikel
Sprache:eng
Schlagworte:
arachin
Arachis
Chemical Phenomena
Chemistry
Circular Dichroism
conformation
groundnut protein
oligomeric structure
Plant Proteins
Protein Conformation
Spectrometry, Fluorescence
Succinates
succinylation
Ultracentrifugation
Viscosity
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Beschreibung
Zusammenfassung:Arachin succinylated to various levels has been studied by the techniques of sedimentation velocity, viscosity, absorption and fluorescence spectra, optical rotation and circular dichroism. Succinylation up to 60% leads to the dissociation of the parent 14S molecule to 9S and 4S fractions; above 60% succinylation, 4S fraction occurs predominantly. The other measured properties also show a gradual change up to 50% succinylation and a marked change above this level. The observed changes suggest that a new organised structure is formed before the 4S fraction is denatured.
ISSN:0367-8377
1399-3011
DOI:10.1111/j.1399-3011.1978.tb02854.x