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‘Continuous’ conformational change in succinylated faba bean protein isolates

✍ Scribed by Schwenke, K. D. ;Prahl, L. ;Danilenko, A. N. ;Grinberg, V. J. ;Tolstoguzov, V. B.

Book ID: 102213980
Publisher: John Wiley and Sons
Year: 1990
Tongue: English
Weight: 144 KB
Volume: 34
Category: Article
ISSN: 0027-769X
DOI: 10.1002/food.19900340426

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✦ Synopsis

Succinylation causes a step-by-step dissociation of oligomeric 11 S storage proteins into subunits (1, 2). In previous papers it was shown that with the 11 S proteins from peanuts [l], sunflower seeds [2] and rapeseeds [3] a 'critical step' of.succinylation occurs at which the dissociation into monomeric subunits takes place and the unfolding of proteins begins. This 'critical step' has been found to correspond to adegree of 60-70 % succinyla-

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