Comparative effects of limited tryptic hydrolysis on physicochemical and structural features of seed 11S globulins

被引：12

作者：

Braudo, E. E.

Danilenko, A. N.

Guslyannikov, P. V.

Kozhevnikov, G. O.

Artykova, G. P.

Lapteva, N. A.

Vaintraub, I. A.

Sironi, E.

Duranti, M.

机构：

[1] Russian Acad Sci, NM Emanuel Inst Biochem Phys, Moscow 119991, Russia

[2] State Univ Moldova, Prot Chem Lab, Kishinev 2009, Moldova

[3] State Univ Milan, Dept Agrofood Mol Sci, I-20133 Milan, Italy

来源：

INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES | 2006年 / 39卷 / 4-5期

关键词：

limited proteolysis; seed 11S globulins; differential scanning microcalorimetry; fluorescence; proteolysis kinetics;

D O I：

10.1016/j.ijbiomac.2005.12.006

中图分类号：

Q5 [生物化学]; Q7 [分子生物学];

学科分类号：

071010 [生物化学与分子生物学]; 081704 [应用化学];

摘要：

The effect of the limited proteolysis by trypsin on selected seed storage 11S globulins (broad bean and pea legumins, glycinin and helianthinin) was studied by high-sensitive differential scanning calorimetry, fluorescence spectroscopy and analysis of proteolysis kinetics. Different behaviour of glycinin and helianthinin, on one hand, and broad bean and pea legumins, on the other, were observed: in the first group changes in the physicochemical characteristics of the proteins due to their limited proteolysis are more pronounced in comparison with the second one, in relation with the extent of primary structure modifications. The differences observed have been evaluated in relation with the amino acid sequence features of the four 11S globulin studied and agree with the literature data concerning the protein structural changes in the course of the limited proteolysis. (c) 2005 Elsevier B.V. All rights reserved.

引用

页码：174 / 178

页数：5

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