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Title: Effects of Thermal Denaturation on the Solid-State Structure and Molecular Mobility of Glycinin
Authors: Huson, MG
Strounina, EV
Kealley, CS
Rout, MK
Church, JS
Appelqvist, IAM
Gidley, MJ
Gilbert, EP
Keywords: Protein denaturation
Crystal structure
Nuclear magnetic resonance
Issue Date: 1-Jun-2011
Publisher: American Chemical Society
Citation: Huson, M. G., Strounina, E. V., Kealley, C. S., Rout, M. K., Church, J. S., Appelqvist, I. A. M., Gidley, M. J., & Gilbert, E. P. (2011). Effects of thermal denaturation on the solid-state structure and molecular mobility of glycinin. Biomacromolecules, 12(6), 2092-2102. doi:10.1021/bm200080h
Abstract: The effects of moisture and thermal denaturation on the solid-state structure and molecular mobility of soy glycinin powder were investigated using multiple techniques that probe over a range of length and time scales. In native glycinin, increased moisture resulted in a decrease in both the glass transition temperature and the denaturation temperature. The sensitivity of the glass transition temperature to moisture is shown to follow the Gordon-Taylor equation, while the sensitivity of the denaturation temperature to moisture is modeled using Flory's melting point depression theory. While denaturation resulted in a loss of long-range order, the principal conformational structures as detected by infrared are maintained. The temperature range over which the glass to rubber transition occurred was extended on the high temperature side, leading to an increase in the midpoint glass transition temperature and suggesting that the amorphous regions of the newly disordered protein are less mobile. C-13 NMR results supported this hypothesis. © 2011, American Chemical Society
Gov't Doc #: 3887
ISSN: 1525-7797
Appears in Collections:Journal Articles

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