Effects of temperature, pH and sugar binding on the structures of lectins ebulin f and SELfd
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- 作者：Celia Carrilloa ; 1 ; Damiá ; n Cordoba-Diazb ; Manuel Cordoba-Diazb ; Tomá ; s Girbé ; sa ; girbes@bio.uva.es" class="auth_mail" title="E-mail the corresponding author ; Pilar Jimé ; neza
- 关键词：Ebulin f ; SELfd ; Pepsin ; lactose ; d-Galactose ; Lectin ; Sambucus ebulus ; Dwarf elder
- 刊名：Food Chemistry
- 出版年：2017
- 出版时间：1 April 2017
- 年：2017
- 卷：220
- 期：Complete
- 页码：324-330
- 全文大小：897 K
文摘
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Trp residues in SELfd are in a more hydrophobic environment than those of ebulin f.
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Acidic conditions promote a more open structure of ebulin f than SELfd.
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SELfd is more stable than ebulin f towards pH and temperature changes.