Effect of alkaline PH on sunflower 11S Protein

Abstracts

The effect of alkaline PH on sunflower 1 1S Protein has been monitored by the techniques of ultracentrifugation, Polyacrylamide gel electroPhoresis, turbidity, viscosity, ultraviolet absorPtion sPectra and fluorescence sPectra. Both ultracentrifugation and Polyacrylamide gel electroPhoresis show the dissociation of the Protein with increase in PH. Turbidity values decrease with PH while viscosity increases. With increase in PH absorbance of the Protein solution increases and there is a red shift in the absorPtion maximum. Fluorescence quenching and a red shift in the emission maximum are also observed. Both dissociation and denaturation of the Protein occur. Analysis of turbidity, viscosity and fluorescence data suggests that aPParently denaturation follows dissociation.