ISSN:
0006-3592
Schlagwort(e):
Chemistry
;
Biochemistry and Biotechnology
Quelle:
Wiley InterScience Backfile Collection 1832-2000
Thema:
Biologie
,
Werkstoffwissenschaften, Fertigungsverfahren, Fertigung
Notizen:
A method for the succinylation of yeast Proteins during their isolation is described. Some factor affecting the extent of succinylation are described, e.g., heating of protein (80°C for 5 min) prior to dervatization reduced maximum succinylation of available ε-amino groups from 88 to 54%. Succinylation of amino groups progressively increased as the concentration of succinic anhydride was increased and there was a concomitant decrease in nucleic acid content of the precipitated protein concentrate from 12.5 to 5.3 for 0 and 88% succinylation, respectively, succinylation enhanced the solubility of the protein concentrates particularly below pH 7 and it decreased the isoelectric point pH. 4.5 to 4.0.
Zusätzliches Material:
5 Ill.
Materialart:
Digitale Medien
URL:
http://dx.doi.org/10.1002/bit.260200903
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