Details

Autor(en) / Beteiligte

• Shamanthaka Sastry, M.C. (Central Food Technological Research Institute, Mysore, India)
• Narasinga Rao, M.S

Titel

Binding of chlorogenic acid by the isolated polyphenol-free 11S protein of sunflower (Helianthus annuus) seed

Ist Teil von

• Journal of agricultural and food chemistry, 1990-12, Vol.38 (12), p.2103-2110

Ort / Verlag

Washington, DC: American Chemical Society

Erscheinungsjahr

1990

Quelle

Alma/SFX Local Collection

Beschreibungen/Notizen

• By use of a published method for the isolation of the 11S protein of sunflower seed in a homogeneous form, a procedure has been outlined for obtaining polyphenol-free 11S protein. Neither the gel filtration nor the PAGE pattern of the protein was affected by the method of polyphenol removal. The near-and far-ultraviolet circular dichroism spectrum of the protein was nearly the same as that of the protein containing polyphenols. Binding of chlorogenic acid by the polyphenol-free 11S protein of sunflower seed has been measured as a function of pH, salt concentration, and temperature. Increase in pH or salt concentration decreased the binding. Binding at 45 degrees C was less than at 30 degrees C; it was completely abolished at 55 degrees C. Addition of Na2SO3 (0.01 M), dioxane (4%), or urea (8 M) to the buffer abolished the binding. Analysis of the binding data by Scatchard equation and Hill equation showed that binding affinity was not affected by pH or salt, but the maximum number of binding sites was reduced. Decreasing the pH dissociated the 11S protein to lower molecular weight proteins. This effect was reversed by the addition of NaCl or Na2SO3