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Effect of denaturants on the 11S protein of guar seed (Cyamopsis tetragonoloba)

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Abstract

The effect of sodium dodecyl sulphate, urea or guanidinium hydrochloride on the sedimentation velocity, viscosity, ultra violet spectra and fluorescence spectra of the 11S protein of guar seed has been determined. Sodium dodecyl sulphate dissociates the protein directly to the 2S protein, whereas urea or guanidinium hydrochloride produces an intermediate 7S protein. These reagents denature the protein also. Both the dissociative and the denaturation effect follow the order, sodium dodecyl sulphate > guanidinium hydrochloride > urea when the concentration are expressed as mols per litre. The denatured states in the three cases probably differ.

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Abbreviations

SDS:

Sodium dodecyl sulphate

GdmCl:

guanidinium hydrochloride

PAGE:

polyacrylamide gel electrophoresis

DEAE:

diethyl amino ethyl

Mr :

molecular weight

RTIC:

rotor temperature indicator and control

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Author notes

  1. J. P. Nath

    Present address: Department of Biochemistry, Division of Biological Sciences, University of Kansas, 66045, Lawrence, Kansas, USA

Authors and Affiliations

  1. Protein technology Discipline, Central Food Technological Research Institute, 570 013, Mysore

    J. P. Nath & M. S. Narasinga Rao

Authors
  1. J. P. Nath
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  2. M. S. Narasinga Rao
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Nath, J.P., Rao, M.S.N. Effect of denaturants on the 11S protein of guar seed (Cyamopsis tetragonoloba). J Biosci 5, 209–217 (1983). https://doi.org/10.1007/BF02716603

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  • DOI: https://doi.org/10.1007/BF02716603

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