Studies on the Interaction Between Yeast Protein and Sodium Dodecyl Sulfate by Difference Spectra and Gel Filtration Chromatography

Abstract

Ultraviolet difference spectra were measured to study the interaction between yeast protein (SCP) and sodium dodecyl sulfate (SDS). Gel filtration chromatography was also carried out with SCP preprared from different SDS concentrations and concentrated alkaline solutions of SCP. The obtained results were summerized as follows: 1) The difference spectra obtained from SDS concentration 2-5% against SCP suggested that denaturation occured in the protein. 2) The observation of gel filtration chromatogram revealed that lower molecular weight components of SCP increased with increasing SDS concentration. This accorded with the results of difference spectra. 3) Gel filtration chromatogram of concentrated alkaline solutions of SCP showed that NaOH caused further disintegration of the protein into molecule of approximately 10, 000-20, 000 molecular weight. Above results indicated that the disintegration of SCP was necessary for the application for food use by spinning method.