2009
Investigation of Thermal Denaturation of Barley Nonspecific Lipid Transfer Protein 1 (ns-LTP1b) by Nuclear Magnetic Resonance and Differential Scanning Calorimetry
MATEJKOVÁ, Michaela, Jitka ŽÍDKOVÁ, Lukáš ŽÍDEK, Michaela WIMMEROVÁ, Josef CHMELÍK et. al.Základní údaje
Originální název
Investigation of Thermal Denaturation of Barley Nonspecific Lipid Transfer Protein 1 (ns-LTP1b) by Nuclear Magnetic Resonance and Differential Scanning Calorimetry
Název česky
Zkoumání teplotních denaturací nespecifického lipid transfer proteinu 1 (ns-LTP1b) pomocí nukleární magnetické resonance a diferenciální skenovací kalorimetrie
Autoři
MATEJKOVÁ, Michaela (703 Slovensko, domácí), Jitka ŽÍDKOVÁ (203 Česká republika, domácí), Lukáš ŽÍDEK (203 Česká republika, garant, domácí), Michaela WIMMEROVÁ (203 Česká republika, domácí), Josef CHMELÍK (203 Česká republika) a Vladimír SKLENÁŘ (203 Česká republika, domácí)
Vydání
Journal of Agricultural and Food Chemistry, WASHINGTON, AMER CHEMICAL SOC, 2009, 0021-8561
Další údaje
Jazyk
angličtina
Typ výsledku
Článek v odborném periodiku
Obor
21101 Food and beverages
Stát vydavatele
Spojené státy
Utajení
není předmětem státního či obchodního tajemství
Impakt faktor
Impact factor: 2.469
Kód RIV
RIV/00216224:14310/09:00036779
Organizační jednotka
Přírodovědecká fakulta
UT WoS
000269747500053
Klíčová slova anglicky
Non-specific lipid transfer protein 1; barley grain; thermaldenaturation; nuclear magnetic resonance; differential scanningcalorimetry
Příznaky
Mezinárodní význam, Recenzováno
Změněno: 9. 3. 2015 05:39, prof. Mgr. Lukáš Žídek, Ph.D.
V originále
Process of thermal denaturation of covalently modified form of barley grain non-specific lipid transfer protein 1b (ns-LTP1b) was investigated by nuclear magnetic resonance (NMR) and differential scanning calorimetry (DSC) up to 115\,$^\circ$C. The denaturation was found to be irreversible and highly cooperative. A method of numerical quantitative analysis allowing to fit the NMR data to a transition-state model without further simplification was developed. Based on the obtained values of transition state enthalpy and entropy, rate of denaturation was calculated as a simple measure of protein stability at various temperatures. Effect of disulfide bond reduction on thermal denaturation of ns-LTP1b was studied and discussed in the context of quality control of barley products during storage and processing.
Česky
Process of thermal denaturation of covalently modified form of barley grain non-specific lipid transfer protein 1b (ns-LTP1b) was investigated by nuclear magnetic resonance (NMR) and differential scanning calorimetry (DSC) up to 115\,$^\circ$C. The denaturation was found to be irreversible and highly cooperative. A method of numerical quantitative analysis allowing to fit the NMR data to a transition-state model without further simplification was developed. Based on the obtained values of transition state enthalpy and entropy, rate of denaturation was calculated as a simple measure of protein stability at various temperatures. Effect of disulfide bond reduction on thermal denaturation of ns-LTP1b was studied and discussed in the context of quality control of barley products during storage and processing.
Návaznosti
| LC06030, projekt VaV |
| ||
| MSM0021622413, záměr |
|