| Article ID | Journal | Published Year | Pages | File Type |
|---|---|---|---|---|
| 7602116 | Food Chemistry | 2013 | 7 Pages |
Abstract
⺠Purified red kidney bean vicilin was composed of two polypeptides of 43 and 45 kDa. ⺠Tryptophan fluorescence was higher at pH 3.0 and 5.0 than at 7.0 and 9.0 (NaCl = 0 M). ⺠Addition of NaCl led to enhanced tryptophan fluorescence at all pH values studied. ⺠Tyrosine fluorescence was suppressed indicating close proximity to hydrophilic groups. ⺠Changes in secondary and tertiary conformations were dependent on NaCl concentration.
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Authors
Sule Mundi, Rotimi E. Aluko,