Fluorescenc Studies of 2 Gamma-Gliadin Fractions form Bread Wheat

UNSPECIFIED (1994) Fluorescenc Studies of 2 Gamma-Gliadin Fractions form Bread Wheat. Journal of Cereal Science, 19 (2). pp. 141-148. ISSN 0733-5210. (The full text of this publication is not available from this repository)

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Official URL
http://dx.doi.org/10.1006/jcrs.1994.1019

Abstract

Two gamma-gliadin fractions, designated gamma(III) and gamma(V), were purified from cv. Chinese Spring and shown by N-terminal amino acid sequencing to be typical gamma-gliadin types. Fluorescence spectroscopy of the gliadin fractions under non-denaturing conditions indicated that the tryptophan residues were exposed to the solvent. Under denaturing conditions only small changes were observed in fluorescence intensity and maximum emission wavelength, confirming that the tryptophan residues were exposed to the solvent prior to denaturation. Time-resolved fluorescence measurements gave rotational correlation times of 3-6 ns, indicating a high degree of mobility.

Item Type: Article
Subjects: T Technology > T Technology (General)
Divisions: Faculties > Science Technology and Medical Studies > School of Biosciences
Depositing User: P. Ogbuji
Date Deposited: 09 Jun 2009 11:00
Last Modified: 09 Jun 2009 11:00
Resource URI: http://kar.kent.ac.uk/id/eprint/20123 (The current URI for this page, for reference purposes)
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