Effect of pH and salts on the binding of free amino acids to the corn protein zein studied by thin-layer chromatography.
作者： T. Cserh�ti , E. Forg�cs
DOI: 10.1007/S00726-004-0134-0
关键词:
摘要: The interaction of free amino acids with the corn protein zein was studied by thin-layer chromatography carried out on cellulose layers covered and effect pH salts strength elucidated. Only binding Arg, His, Lys, Orn Trp to verified, other were not retained. Retention Lys decreased linearly increasing concentration mobile phase indicating hydrophilic character acid–zein interaction. Both alkaline acidic influenced binding. Principal component analysis indicated different influence results suggest that these acid residues may account for peptides proteins zein.
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