Print Email Facebook Twitter Isolation and characterization of patatin isoforms Title Isolation and characterization of patatin isoforms Author Pots, A.M. Gruppen, H. Hessing, M. van Boekel, M.A.J.S. Voragen, A.G.J. Publication year 1999 Abstract Patatin has, so far, been considered a homogeneous group of proteins. A comparison of the isoforms in terms of structural properties or stability has not been reported. A method to obtain various isoform fractions as well as a comparison of the physicochemical properties of these pools is presented. Patatin could be separated in four isoform pools, denoted A, B, C, and D, representing 62%, 26%, 5%, and 7% of the total amount of patatin, respectively. These isoforms differed in surface charge, resulting in a different behavior on anion exchange chromatography, isoelectric focusing, native polyacrylamide gel, and capillary electrophoresis. All isoforms of the patatin family contained proteins with two molecular masses of approximately 40.3 and 41.6 kDa, respectively. The size of this difference in the molar mass (1300 Da) is on the order of one carbohydrate moiety. Despite the biochemical differences given above, no variations in the structural properties nor in the thermal conformational stability could be observed using far-ultraviolet circular dichroism, infrared, and fluorescence spectroscopy. Subject CharacterizationIsolationPatatin isoformspatatinproteinunclassified drugvegetable proteinarticlecapillary electrophoresischemistrycircular dichroismconformationfractionationhigh performance liquid chromatographyisoelectric focusingisolation and purificationmass spectrometrymultigene familyphysical chemistrypolyacrylamide gel electrophoresisprotein analysisprotein conformationprotein foldingprotein isolationprotein stabilityprotein structurestructure analysistemperatureCarboxylic Ester HydrolasesChromatography, High Pressure LiquidCircular DichroismPlant ProteinsProtein ConformationProtein FoldingSpectrometry, Mass, Matrix-Assisted Laser Desorption-IonizationTemperature To reference this document use: http://resolver.tudelft.nl/uuid:f75cfb19-fef0-4c69-929a-46dac88d7992 DOI https://doi.org/10.1021/jf981180n TNO identifier 235198 ISSN 0021-8561 Source Journal of Agricultural and Food Chemistry, 47 (11), 4587-4592 Document type article Files To receive the publication files, please send an e-mail request to TNO Library.