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Interaction of phytate with mustard 12S protein.

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Title Interaction of phytate with mustard 12S protein.
 
Creator Kishore Kumar Murthy, N. V.
Narasinga Rao, M. S.
 
Subject 03 Proteins
04 Mustard seed
 
Description Binding of phytic acid with the mustard 12S protein was studied in the pH range 5.0-1.0 by the techniques of precipitation, turbidimetry, electrophoresis, and electrometric titration. The binding increased with decreasing pH. At pH 3.0, max. binding of 170 mol of P/mol of protein was observed, which agreed with the basic amino acid content of the protein. Only one class of binding sites was indicated. Electrophoretic studies indicated that even at pH 3.0 some amount of protein was still left in solution. Electrometric titration studies indicated the possibility of the presence of soluble protein-phytate complexes in the system. At pH 3.0, Ca inhibited the formation of protein-phytate complex.
 
Date 1984
 
Type Article
PeerReviewed
 
Format pdf
 
Language en
 
Identifier http://ir.cftri.com/6665/1/J.%20Agric.%20Food%20Chem.%201904%2C%2032%2C%20493-498.pdf
Kishore Kumar Murthy, N. V. and Narasinga Rao, M. S. (1984) Interaction of phytate with mustard 12S protein. Journal of Agricultural and Food Chemistry, 32 (3). 493-498, 20 ref..