Detailed Information on Publication Record
2021
Insight into thermally induced structural changes of lupin seed gamma-conglutin
CZUBINSKI, J.Basic information
Original name
Insight into thermally induced structural changes of lupin seed gamma-conglutin
Authors
CZUBINSKI, J. (guarantor)
Edition
Food Chemistry, Oxford, UK, Elsevier Science, 2021, 0308-8146
Other information
Language
English
Type of outcome
Článek v odborném periodiku
Field of Study
10400 1.4 Chemical sciences
Country of publisher
United Kingdom of Great Britain and Northern Ireland
Confidentiality degree
není předmětem státního či obchodního tajemství
References:
Impact factor
Impact factor: 9.231
RIV identification code
RIV/00216224:14740/21:00124446
Organization unit
Central European Institute of Technology
UT WoS
000642467500014
Keywords in English
Lupin seed; ?-Conglutin; Protein thermostability; Protein structure; Hypoglycemic protein
Tags
International impact, Reviewed
Změněno: 23/3/2022 12:37, Mgr. Pavla Foltynová, Ph.D.
Abstract
V originále
A multidimensional analysis aimed to determine the thermal impact on ?-conglutin at the two oligomeric states was carried out. A wide range of biophysical and bioinformatic methods allowed to get insight into a thermal unfolding mechanism. The determined midpoint transition temperature (Tm) values were remarkably different, being 56.5 ?C and 71.1 ?C for ?-conglutin monomer and hexamer, respectively. The unfolding pattern for hexamer molecules included aggregation/precipitation, while monomers tended to form soluble aggregates after heat exposure. Interestingly, differences in the aromatic amino acid residues movements indicate that during thermal treatment of ?-conglutin hexamer red-shift occurred contrary to the monomer in the case of which blueshift was noted. The obtained results provide an essential contribution to expand our knowledge about the molecular characterization of this intriguing lupin seed protein.
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