LIMITED TRYPTIC HYDROLYSIS OF FABA BEAN LEGUMIN - CONFORMATIONAL STABILITY OF LEGUMIN-T

Authors
HENNING T DUDEK S SCHWENKE KD DANILENKO AN BRAUDO EE
Citation
T. Henning et al., LIMITED TRYPTIC HYDROLYSIS OF FABA BEAN LEGUMIN - CONFORMATIONAL STABILITY OF LEGUMIN-T, Die Nahrung, 42(3-4), 1998, pp. 160-161
Citations number
23
Categorie Soggetti
Food Science & Tenology
Journal title
Die Nahrung → ACNP
ISSN journal
0027769X
Volume
42
Issue
3-4
Year of publication
1998
Pages
160 - 161
Database
ISI
SICI code
0027-769X(1998)42:3-4<160:LTHOFB>2.0.ZU;2-J
Abstract
The conformational stability of legumin and legumin-T was evaluated by studying the equilibrium unfolding in the presence of guanidine hydro chloride. The obtained thermodynamic parameters for the folding/unfold ing-reaction (conformational stability Delta G(buffer)(o) at 25 degree s C, its dependence on denaturant concentration m and the half denatur ant concentration value [denaturant](1/2)) provided evidence that only a rather small decrease in the conformational stability of the legumi n after modification to legumin-T occurs under these conditions.