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Interaction of phosphatidylcholine vesicles with soybean 7S and 11S globulin proteins
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Soy phosphatidylcholine (PC) vesicles prepared by a reverse-phase evaporation method in the presence of 14C-labeled sucrose were mixed with 7S or 11S globulin solutions of varying concentrations. Since both protein preparations contained iron, controls in 2.5-5 mM FeCl3 and controls without protein or iron saturated with air or nitrogen were used to estimate oxidative degradation of lipid species. Both 7S and 11S reduced the level of sucrose entrapment, but results varied widely among preparations. The level of reduction had no significant dependence on globulin type or protein concentration. Ferric ion reduced the level of sucrose encapsulation by approximately 25% after 4-5 days at 4 C. With N-[14C]-methyl-labeled soy PC, liposomes preformed by sonication were added to protein solution at known mole ratios of PC to protein. After about 12-h storage at 4 C, preparations were subjected to an ultracentrifugal separation procedure. Gradient fractions were compared to those of a liposome control for label content. These results confirm the existence of protein-lipid interactions, with the inference that the extent of association is different for both globulin preparations. [AS/SS]
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 Record created 1985-06-03, last modified 2019-03-04

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