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Changes of the oligomeric structure of legumin from pea (Pisum sativum L.) after succinylation

✍ Scribed by Klaus Dieter SCHWENKE; Dietrich ZIRWER; Klaus GAST; Eckhard GÖRNITZ; Karl-Joachim LINOW; Jacques GUEGUEN

Book ID
115127968
Publisher
John Wiley and Sons
Year
1990
Tongue
English
Weight
745 KB
Volume
194
Category
Article
ISSN
1432-1327

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Selected physico-chemical properties of
Selected physico-chemical properties of succinylated legumin from pea (Pisum sativum L.)
✍ Schwenke, K. D. ;Mothes, R. ;Raab, Barbara ;Rawel, H. ;Gueguen, J. 📂 Article 📅 1993 🏛 John Wiley and Sons 🌐 English ⚖ 466 KB

Selected physico-chemical properties of pea legumin before and after succinylation have been investigated using isoelectric focusing, PAGE, SDS-PAGE, hydrophobicity measurements, SE-HPLC and RP-HPLC. Exhaustive succinylation shifted the I.P. of legumin from 4.75 to 3.5. The stepwise dissociation of