Functional properties of ?cotton protein.? I. Emulsifying properties of gossypulin: Influence on them of the structure of the protein and the presence of gossypol and of phytate

Autor:	A. N. Gurov, A. L. Li, T. S. Yunusov, V. B. Tolstoguzov
Rok vydání:	1986
Předmět:	chemistry.chemical_compound Biochemistry Chemistry Gossypol Protein i Chemical modification Molecule Organic chemistry Denaturation (biochemistry) Plant Science General Chemistry Protein secondary structure General Biochemistry Genetics and Molecular Biology
Zdroj:	Chemistry of Natural Compounds. 22:327-330
ISSN:	1573-8388 0009-3130
DOI:	10.1007/bf00598308
Popis:	Samples of gossypulin with different degrees of denaturation of the protein molecule and different levels of gossypol and of phytate have been obtained by chemical modification. It has been established that a change in the conformation of the protein not affecting its secondary structure leads to a slight increase in its emulsifying activity. The presence of gossypol and phytate affects the emulsifying properties and complicates the determination of the contribution of the structure of the protein.
Databáze:	OpenAIRE
Externí odkaz:	https://explore.openaire.eu/search/publication?articleId=doi_________::08dd3eb4408e6cb07d948db7a3ca2335 https://doi.org/10.1007/bf00598308 Zobrazit plný text záznamu Full text from SpringerLink