Effects of temperature, pH and sugar binding on the structures of lectins ebulin f and SELfd

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Effects of temperature, pH and sugar binding on the structures of lectins ebulin f and SELfd

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作者：Celia Carrillo^a ; ¹ ; Damiá ; n Cordoba-Diaz^b ; Manuel Cordoba-Diaz^b ; Tomá ; s Girbé ; s^a ; ^{girbes@bio.uva.es" class="auth_mail" title="E-mail the corresponding author} ; Pilar Jimé ; nez^a
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

•: Trp residues in SELfd are in a more hydrophobic environment than those of ebulin f.
•: Acidic conditions promote a more open structure of ebulin f than SELfd.
•: SELfd is more stable than ebulin f towards pH and temperature changes.

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