Small-angle x-ray scattering study of the effect of pH and salts on 11S soy glycinin in the freeze-dried powder and solution states

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dc.contributor.authorSokolova, AVen_AU
dc.contributor.authorKealley, CSen_AU
dc.contributor.authorHanley, TLen_AU
dc.contributor.authorRekas, Aen_AU
dc.contributor.authorGilbert, EPen_AU
dc.date.accessioned2010-03-23T05:39:37Zen_AU
dc.date.accessioned2010-04-30T05:02:34Zen_AU
dc.date.available2010-03-23T05:39:37Zen_AU
dc.date.available2010-04-30T05:02:34Zen_AU
dc.date.issued2010-01-27en_AU
dc.date.statistics2010-01-27en_AU
dc.description.abstractThe nanostructures from powders of native protein, glycinin, and corresponding solutions from which the powders have been formed, have been studied as a function of pH and 1 M salts using small-angle X-ray scattering. All powders showed Porod scattering with the exception of that prepared from the solution close to pl which displayed fractal behavior. Well-defined Bragg peaks in the powder scattering at pH 5, pH 7, and 1 M NaCl indicate the presence of long-range order. The scattering from solutions at pH 7, pH 9, and 1 M NaCl can be described well on the basis of particles derived from the known atomic structures of homohexameric glycinin. Extreme acidic (pH 2) and basic (pH 11) environments lead to the partial denaturation of glycinin. Decreasing the pH to 2 initiates dissociation of the hexameric structure, while increasing the pH to 11, as well as the presence of 1 M NaSCN, results in the formation of large unimodal particles. This is reflected by "featureless" SAXS patterns for both powders and solutions. © 2010, American Chemical Societyen_AU
dc.identifier.citationSokolova, A., Kealley, C. S., Hanley, T., Rekas, A., & Gilbert, E. P. Small-angle x-ray scattering study of the effect of pH and salts on 11S soy glycinin in the freeze-dried powder and solution states. Journal of Agricultural and Food Chemistry, 58(2), 967-974. doi:10.1021/jf902349qen_AU
dc.identifier.govdoc1160en_AU
dc.identifier.issn0021-8561en_AU
dc.identifier.issue2en_AU
dc.identifier.journaltitleJournal of Agricultural and Food Chemistryen_AU
dc.identifier.pagination967-974en_AU
dc.identifier.urihttp://dx.doi.org/10.1021/jf902349qen_AU
dc.identifier.urihttp://apo.ansto.gov.au/dspace/handle/10238/3000en_AU
dc.identifier.volume58en_AU
dc.language.isoenen_AU
dc.publisherAmerican Chemical Societyen_AU
dc.subjectSmall angle scatteringen_AU
dc.subjectSaltsen_AU
dc.subjectpH valueen_AU
dc.subjectLyophilizationen_AU
dc.subjectPowdersen_AU
dc.subjectProteinsen_AU
dc.titleSmall-angle x-ray scattering study of the effect of pH and salts on 11S soy glycinin in the freeze-dried powder and solution statesen_AU
dc.typeJournal Articleen_AU
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