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Isolation and characterization of low molecular weight protein from mustard (Brassica juncea)

IR@CSIR-CFTRI

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Relation http://ir.cftri.com/1999/
JAFC-01-88
 
Title Isolation and characterization of low molecular weight protein from mustard (Brassica juncea)
 
Creator Venkatesh, A.
Appu Rao, A. G.
 
Subject 30 Spices/Condiments
03 Proteins
 
Description The low mol. wt. protein fraction from Brassica juncea, the mustard seed, was purified to homogeneity by ammonium sulphate fractionation followed by gel filtration on a Sephadex G-75 column. The protein contains 0.2% carbohydrate, is free from phosphorus and is rich in available lysine content (6.7 plus/minus 0.4%). The protein has a sedimentation coeff. of 1.7 S and mol. wt. of 22 900 plus/minus 2000 and consists of 2 polypeptide chains of mol. wt. 13 000 and 12 000. The protein has a low content of aromatic amino acids and is free from chromogenic impurities like phenolic acids and nucleic acids; it has an absorption max. at 278 nm and a shoulder at 288 nm. The fluorescence emission max. is at 335 nm. The optical rotatory dispersion spectrum indicates a trough at 232 nm with -6000 degree cm-2 dmol---1 of molecular rotation. The near-UV and far-UV circular dichroism measurements indicate that the protein differs from the high mol. wt. protein fraction in terms of its tertiary and secondary structure.
 
Date 1988
 
Type Article
PeerReviewed
 
Identifier Venkatesh, A. and Appu Rao, A. G. (1988) Isolation and characterization of low molecular weight protein from mustard (Brassica juncea). Journal of Agricultural and Food Chemistry, 36 (6). pp. 1150-1155. ISSN 0007-1145