T. Henning, S. Dudek, K. Schwenke, A. N. Danilenko, E. E. Braudo
{"title":"Limited tryptic hydrolysis of faba bean legumin: Conformational stability of legumin‐T","authors":"T. Henning, S. Dudek, K. Schwenke, A. N. Danilenko, E. E. Braudo","doi":"10.1002/(SICI)1521-3803(199808)42:03/04<160::AID-FOOD160>3.3.CO;2-5","DOIUrl":null,"url":null,"abstract":"The conformational stability of legumin and legumin-T was evaluated by studying the equilibrium unfolding in the presence of guanidine hydrochloride. The obtained thermodynamic parameters for the folding/unfolding-reaction (conformational stability ΔG buffer o at 25 °C, its dependence on denaturant concentration m and the half denaturant concentration value [denaturant] 1/2 ) provided evidence that only a rather small decrease in the conformational stability of the legumin after modification to legumin-T occurs under these conditions.","PeriodicalId":18955,"journal":{"name":"Nahrung-food","volume":"15 1","pages":"160-161"},"PeriodicalIF":0.0000,"publicationDate":"1998-08-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":null,"platform":"Semanticscholar","paperid":null,"PeriodicalName":"Nahrung-food","FirstCategoryId":"1085","ListUrlMain":"https://doi.org/10.1002/(SICI)1521-3803(199808)42:03/04<160::AID-FOOD160>3.3.CO;2-5","RegionNum":0,"RegionCategory":null,"ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"","JCRName":"","Score":null,"Total":0}
引用次数: 0
Abstract
The conformational stability of legumin and legumin-T was evaluated by studying the equilibrium unfolding in the presence of guanidine hydrochloride. The obtained thermodynamic parameters for the folding/unfolding-reaction (conformational stability ΔG buffer o at 25 °C, its dependence on denaturant concentration m and the half denaturant concentration value [denaturant] 1/2 ) provided evidence that only a rather small decrease in the conformational stability of the legumin after modification to legumin-T occurs under these conditions.
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