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Effect of chemical modification on the binding of gossypol by gossypin (11S protein) and congossypin (7S protein) of cottonseed
Authors:I. Mohan Reddy  M. S. Narasinga Rao
Affiliation:(1) Protein Technology Discipline, Central Food Technological Research Institute, 570 013 Mysore, India;(2) Present address: Department of Food Science, Institute of Food Science, Stocking Hall, 14853 Ithaca, New York, USA
Abstract:Binding of gossypol by gossypin and congossypin and their succinylated and sulfhydryl group-blocked derivatives has been measured. The binding by gossypin and congossypin is characterized by weak interaction. Succinylation of gossypin decreases the binding affinity whereas that of congossypin increases it. Blocking of sulfhydryl groups of both the proteins does not significantly affect gossypol binding, Succinylation dissociates gossypin and causes conformational changes whereas it does not dissociate congossypin but causes conformational changes. Sulfhydryl group blocking does not dissociate gossypin or congossypin, nor does it cause any conformational changes.
Keywords:Gossypol  gossypin  congossypin  binding  chemical modification  cottonseed
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