Spectrophotometric Studies on the Behavior of Chlorogenic Acid in Alkaline Aqueous Solutions

Nakatani, Chie; Karasawa, Ikuo

doi:10.4327/jsnfs1949.32.47

JJSFN

1979

DOI: 10.4327/jsnfs1949.32.47

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Spectrophotometric Studies on the Behavior of Chlorogenic Acid in Alkaline Aqueous Solutions

Chie Nakatani¹,

Ikuo Karasawa²

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Cited by 4 publications

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Total proteins and 11S protein fraction (Helianthinin) of sunflower seed (Helianthus annuus L.) — Effect of acetylation and succinylation

Venktesh

Prakash

1994

Nahrung

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SummaryThe total proteins and helianthinin (11s) from sunflower seeds were chemically modified by acetylation and succinylation. The extent of acetylation of the total proteins and helianthinin were 12%, 51%, 52%, 56% and 12%, 36%, 69%, 71%, respectively, while the extent of succinylation were 8%, 21%, 33%, 49% and lo%, 30%, 44%. 61%. respectively. The extent of modification was monitored by the availability of free lysyl residues in the proteins. The ultraviolet absorption maximum shiftcd to higher wavelengths in total proteins and in helianthinin; there was also an increase in absorbance in the 260 nm wavelength, as a function of increased chemical modification. The sedimentation velocity profile indicated the dissociation of the proteins to low molecular weight fraction (2s) through a 7s component. The dissociation occurred at low modification levels in both total proteins and in helianthinin. There was a gradual red shift and quenching in the fluorescence emission maximum at higher modification levels indicating the denaturation of the proteins as a result of this chemical modification. The change in absorbance as a function of temperature indicates minor changes suggesting that the conformation of the proteins is already altered to significant extents due to the chemical modification. Zusammenfassung

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Total proteins and 11S protein fraction (Helianthinin) of sunflower seed (Helianthus annuus L.) — Effect of acetylation and succinylation

Venktesh

Prakash

1994

Nahrung

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Extractability of polyphenols of sunflower seed in various solvents

1982

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Structure of Green Pigment Formed by the Reaction of Caffeic Acid Esters (or Chlorogenic acid) with a Primary Amino Compound

Yabuta

Koizumi

Namiki

et al. 2001

Bioscience, Biotechnology, and Biochemistry

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Spectrophotometric Studies on the Behavior of Chlorogenic Acid in Alkaline Aqueous Solutions

Cited by 4 publications

References 0 publications

Total proteins and 11S protein fraction (Helianthinin) of sunflower seed (Helianthus annuus L.) — Effect of acetylation and succinylation

Total proteins and 11S protein fraction (Helianthinin) of sunflower seed (Helianthus annuus L.) — Effect of acetylation and succinylation

Extractability of polyphenols of sunflower seed in various solvents

Structure of Green Pigment Formed by the Reaction of Caffeic Acid Esters (or Chlorogenic acid) with a Primary Amino Compound

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