Structural Changes of Legumin from Faba Beans (Vicia faba L.) by Succinylation

Autor:	Larissa M. Mikheeva, Valerij Ya. Grinberg, Constanze Knopfe, Klaus Dieter Schwenke
Rok vydání:	1998
Předmět:	Chemistry organic chemicals food and beverages Chemical modification General Chemistry Fluorescence spectroscopy Vicia faba Succinylation Differential scanning calorimetry Biochemistry Plant protein bacteria Legumin General Agricultural and Biological Sciences Cumulative effect
Zdroj:	Journal of Agricultural and Food Chemistry. 46:2080-2086
ISSN:	1520-5118 0021-8561
Popis:	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
Databáze:	OpenAIRE
Externí odkaz:	https://explore.openaire.eu/search/publication?articleId=doi_________::70109780a17085e0f63ddd8c8c7a83b3 https://doi.org/10.1021/jf970984k Zobrazit plný text záznamu