Premium
Effect of succinylation on the functional and physicochemical properties of bovine serum albumin
Author(s) -
Murphy Margaret C,
Howell Nazlin K
Publication year - 1990
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.2740510111
Subject(s) - succinylation , succinic anhydride , bovine serum albumin , chemistry , lysine , titration , circular dichroism , serum albumin , albumin , biochemistry , succinic acid , chromatography , amino acid , organic chemistry
Bovine serum albumin was modijed with succinic anhydride so that 50 or 82% of lysine residues were acylated. The structural alterations caused by modification were examined by pH titration, electrophoretic patterns, circular dichroism, amino acid analysis, and the measurement of amino, sulphydryl and hydrophobic groups. Changes in these physicochemical properties were related to inferior whipping, emulsification and gelling properties of succinylated bovine serum albumin compared with the native protein.