Premium
EVIDENCE FOR THE PHOSPHORYLATION AND GLYCOSYLATION OF THE AMARANTH 11S GLOBULIN (AMARANTHIN)
Author(s) -
MARCONE MASSIMO F.,
YADA RICKEY Y.
Publication year - 1997
Publication title -
journal of food biochemistry
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.507
H-Index - 47
eISSN - 1745-4514
pISSN - 0145-8884
DOI - 10.1111/j.1745-4514.1997.tb00203.x
Subject(s) - amaranth , glycosylation , mannose , globulin , xylose , biochemistry , chemistry , phosphorylation , galactose , biology , endocrinology , fermentation
A series of 11S globulins isolated and purified from genetically different Amaranthus lines were found to be both glycosylated and phosphorylated to varying degrees, i.e., 4.0–7.8% and 0.030–0.058%, respectively. Carbohydrate was found to be N‐linked to amino acids in the amaranth globulin and was composed of 28.0% xylose, 34.4% mannose 8.3% galactose and 29.3% glucose whereas phosphate was found to be O‐linked with six residues per globulin molecule. Both co‐ or post‐translational modifications were found to influence the hydrophilicity, surface charge characteristics and stability of the secondary conformation of the globulin. Glycosylation was shown to be important in the folding and assembly of the globulin, whereas phosphorylation was found to enhance the metal‐binding capacity of the globulin .