Effect of pH and salts on the binding of free amino acids to the corn protein zein studied by thin-layer chromatography.
The interaction of free amino acids with the corn protein zein was studied by thin-layer chromatography carried out on cellulose layers covered with zein and the effect of pH and salts on the strength of interaction was elucidated. Only the binding of Arg, His, Lys, Orn and Trp to zein was verified, other amino acids were not retained. Retention of Arg, His, Lys and Orn decreased linearly with increasing concentration of salts the mobile phase indicating the hydrophilic character of amino acid-zein interaction. Both alkaline and acidic pH influenced the strength of binding. Principal component analysis indicated the different character of the influence of pH and salts on the interaction. The results suggest that these amino acid residues may account for the binding of other peptides and proteins to zein.
Cserháti
T
T
Institute of Chemistry, Chemical Research Centre, Hungarian Academy of Sciences, 1525 Budapest, Hungary.
Forgács
E
E
D000596:Amino Acids / Q000737:chemistry / Q000378:metabolism*; D002855:Chromatography, Thin Layer / Q000379:methods; D006863:Hydrogen-Ion Concentration; D012492:Salts / Q000737:chemistry* / Q000378:metabolism; D003313:Zea mays; D015028:Zein / Q000737:chemistry* / Q000378:metabolism*
D000596:Amino Acids; D012492:Salts; D015028:Zein