Effect of sodium dodecyl sulphate on the high molecular weight protein fraction of mustard (Brassica juncea) and rapeseed (Brassica campestris) |
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Authors: | A Gururaj Rao M S Narasinga Rao |
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Institution: | (1) Protein Technology Discipline, Central Food Technological Research Institute, 570 013 Mysore;(2) Present address: Department of Biochemistry, School of Medicine, Case Western Reserve University, 44106 Cleveland, Ohio, USA |
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Abstract: | The effect of sodium dodecyl sulphate on mustard and rapeseed 12S protein has been monitored by the techniques of ultracentrifugation,
viscosity, difference spectra and fluorescence spectrophotometry. At low concentration of sodium dodecyl sulphate (<3.47 mM)
mustard protein undergoes aggregation and at higher concentrations it dissociates to 1.8 S protein, the dissociation being
complete at 17.3 mM sodium dodecyl sulphate. The rapeseed protein, on the other hand, undergoes dissociation at all the concentrations
of sodium dodecyl sulphate. The reduced viscosity values of mustard protein in the presence of the denaturant are higher than
those of rapeseed protein. Similarly in difference spectra change in absorbance values of mustard protein are higher.’ The
relative fluorescence intensity of the mustard protein increases with sodium dodecyl sulphate concentration, upto 0.87 mM
and this is followed by fluorescence quneching at higher denaturant concentrations. However, with the rapeseed protein fluorescence
quenching was observed at all concentrations of sodium dodecyl sulphate. |
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Keywords: | Mustard protein rapeseed protein denaturation sodium dodecyl sulphate |
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