Effect of dissociation and conformational changes on the surface behavior of pea legumin
作者： Muriel Subirade , Jacques Gueguen , Klaus Dieter Schwenke
DOI: 10.1016/0021-9797(92)90045-N
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摘要: Abstract In order to improve knowledge of the influence dissociation pea legumin on surface behavior, pH and effect succinylation kinetics adsorption have been studied at air/water interface. Ultracentrifugation Wilhemy plate method were used, respectively, for characterization protein interfacial tension measurements. Dissociation results in an improvement ability diffuse interface whereas charge molecule influences kinetic parameters anchorage conformational rearrangement occupied layer. These effects are discussed relation first oligomeric 12S globulin into subunits, then unfolding these finally variations location along primary sequence legumin.
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