ISSN:
1573-8388
Source:
Springer Online Journal Archives 1860-2000
Topics:
Chemistry and Pharmacology
Notes:
Abstract The structure of the reserve plant globulins is the main factor determining the functional properties of food proteins obtained from them. Under the action of various denaturing agents on cottonseed gossypulin, the main reserve protein, conformational changes take place which, in a number of cases affect both the secondary and the tertiary structures. Ten samples of gossypulin obtained under the action of acid, alkali, heat, and urea on the native molecule have been studied by the method of CD spectroscopy. The new protein products are systems relatively ordered with respect to their secondary structure but with a modified tertiary structure.
Type of Medium:
Electronic Resource
URL:
http://dx.doi.org/10.1007/BF00607541