Studies on the protein from groundnut protein spinning solutions

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Abstract
Solubility, viscosity and sedimentation velocity techniques have been used to study the protein recovered from sodium hydroxide spinning solutions of groundnut protein. The protein from, an ‘Ardil’ spinning solution matured for 4 hours, when dialysed against pH 11 or 12 buffer is all slowly sedimenting and of fairly high viscosity, but association and decrease in viscosity are observed on dialysis to lower pH values. Protein denaturation in sodium hydroxide spinning solutions appears to be continuous, the protein being changed with time from, a form initially insoluble in buffer of I 0.2, pH 8 to completely soluble material. This change is probably caused by degradation of the protein, though not to very small peptides. The addition of sodium chloride to the spinning solution inhibits denaturation.

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