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The effect of sodium dodecylsulphate on the optical rotation of crude ovalbumin at different temperatures
Author(s) -
Hegg PerOlof,
Löfqvist Bo
Publication year - 1977
Publication title -
journal of the science of food and agriculture
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.782
H-Index - 142
eISSN - 1097-0010
pISSN - 0022-5142
DOI - 10.1002/jsfa.2740280117
Subject(s) - ovalbumin , chemistry , sodium , conformational change , destabilisation , optical rotation , chromatography , biophysics , biochemistry , organic chemistry , biology , psychology , social psychology , immune system , immunology
The effect of sodium dodecylsulphate (SDS) on crude ovalbumin (50 mg/ml) was studied in the temperature interval 20–80°C and at pH 7.5, by use of optical rotation measurements. It was found that in addition to the SDS‐induced conformational change at room temperature, there was at SDS concentrations below 100 mM, also a thermally induced conformational change. A concentration of SDS above 5 mM was found sufficient to prevent aggregation, and it is likely that this stabilisation towards aggregation is brought about by a destabilisation of one or several of the separate eggwhite proteins in the crude ovalbumin. A broader understanding of the results in terms of technical properties of food proteins is briefly discussed.