File Download

There are no files associated with this item.

  Links for fulltext
     (May Require Subscription)
Supplementary

Article: Thermal properties of Phaseolus angularis (red bean) globulin

TitleThermal properties of Phaseolus angularis (red bean) globulin
Authors
KeywordsDifferential scanning calorimetry
Globulin
Phaseolus angularis
Protein denaturation
Redbean
Issue Date2001
PublisherElsevier BV. The Journal's web site is located at http://www.elsevier.com/locate/foodchem
Citation
Food Chemistry, 2001, v. 73 n. 4, p. 453-460 How to Cite?
AbstractThe thermal properties of Phaseolus angularis (red bean) globulin were studied by differential scanning calorimetry under various medium conditions. Red bean globulin (RGB) was fractionated by ion-exchange chromatography into a major fraction, with SDS-PAGE pattern corresponding to the 7S vicilin, and two minor fractions, probably representing residual vicilin and the 11S legumin, respectively. The thermogram of RBG showed a major endothermic peak at 86.4°C and a minor transition at 92.2°C. Vicilin exhibited two endothermic peaks (87.7 and 94.1°C), while legumin showed one transition at 89.5°C. The progressive increase in denaturation temperature (T d) with increase in salt concentration, suggests a more compact conformation for RBG with higher thermal stability. Decreases in enthalpy and T d were observed under the influence of highly acidic and alkaline pHs, chaotropic salts, and protein perturbants such as sodium dodecyl sulfate, urea and ethylene glycol, indicating partial denaturation and decrease in thermal stability. Dithiothreitol and N-ethylmaleimide have little effect on the thermal properties of RBG since the major protein component, vicilin, is devoid of disulfide bonds. Copyright © 2001 Elsevier Science Ltd.
Persistent Identifierhttp://hdl.handle.net/10722/68391
ISSN
2015 Impact Factor: 4.052
2015 SCImago Journal Rankings: 1.620
ISI Accession Number ID
References

 

DC FieldValueLanguage
dc.contributor.authorMeng, GTen_HK
dc.contributor.authorMa, CYen_HK
dc.date.accessioned2010-09-06T06:04:12Z-
dc.date.available2010-09-06T06:04:12Z-
dc.date.issued2001en_HK
dc.identifier.citationFood Chemistry, 2001, v. 73 n. 4, p. 453-460en_HK
dc.identifier.issn0308-8146en_HK
dc.identifier.urihttp://hdl.handle.net/10722/68391-
dc.description.abstractThe thermal properties of Phaseolus angularis (red bean) globulin were studied by differential scanning calorimetry under various medium conditions. Red bean globulin (RGB) was fractionated by ion-exchange chromatography into a major fraction, with SDS-PAGE pattern corresponding to the 7S vicilin, and two minor fractions, probably representing residual vicilin and the 11S legumin, respectively. The thermogram of RBG showed a major endothermic peak at 86.4°C and a minor transition at 92.2°C. Vicilin exhibited two endothermic peaks (87.7 and 94.1°C), while legumin showed one transition at 89.5°C. The progressive increase in denaturation temperature (T d) with increase in salt concentration, suggests a more compact conformation for RBG with higher thermal stability. Decreases in enthalpy and T d were observed under the influence of highly acidic and alkaline pHs, chaotropic salts, and protein perturbants such as sodium dodecyl sulfate, urea and ethylene glycol, indicating partial denaturation and decrease in thermal stability. Dithiothreitol and N-ethylmaleimide have little effect on the thermal properties of RBG since the major protein component, vicilin, is devoid of disulfide bonds. Copyright © 2001 Elsevier Science Ltd.en_HK
dc.languageengen_HK
dc.publisherElsevier BV. The Journal's web site is located at http://www.elsevier.com/locate/foodchemen_HK
dc.relation.ispartofFood Chemistryen_HK
dc.rightsFood Chemistry. Copyright © Elsevier BV.en_HK
dc.subjectDifferential scanning calorimetryen_HK
dc.subjectGlobulinen_HK
dc.subjectPhaseolus angularisen_HK
dc.subjectProtein denaturationen_HK
dc.subjectRedbeanen_HK
dc.titleThermal properties of Phaseolus angularis (red bean) globulinen_HK
dc.typeArticleen_HK
dc.identifier.openurlhttp://library.hku.hk:4550/resserv?sid=HKU:IR&issn=0308-8146&volume=73&spage=453&epage=460&date=2001&atitle=Thermal+properties+of+Phaseolus+angularis+(red+bean)+globulinen_HK
dc.identifier.emailMa, CY: macy@hkucc.hku.hken_HK
dc.identifier.authorityMa, CY=rp00759en_HK
dc.description.naturelink_to_subscribed_fulltext-
dc.identifier.doi10.1016/S0308-8146(00)00329-0en_HK
dc.identifier.scopuseid_2-s2.0-0035036512en_HK
dc.identifier.hkuros61566en_HK
dc.relation.referenceshttp://www.scopus.com/mlt/select.url?eid=2-s2.0-0035036512&selection=ref&src=s&origin=recordpageen_HK
dc.identifier.volume73en_HK
dc.identifier.issue4en_HK
dc.identifier.spage453en_HK
dc.identifier.epage460en_HK
dc.identifier.isiWOS:000169152500010-
dc.publisher.placeNetherlandsen_HK
dc.identifier.scopusauthoridMeng, GT=13405928600en_HK
dc.identifier.scopusauthoridMa, CY=7402924944en_HK

Export via OAI-PMH Interface in XML Formats


OR


Export to Other Non-XML Formats