Effect of acid pH on the 11S protein of sunflower seed

Effect of acid pH on sunflower 11s protein has been monitored by the techniques of ultracentrifugation, polyacrylamide gel electrophoresis, viscosity, turbidity, difference ultraviolet spectra, fluorescence spectra, and near- and far-ultraviolet circular dichroism spectra. Ultracentrifugation and polyacrylamide gel electrophoresis suggest the dissociation of the protein up to pH -3.0 and reaggregation below this place. Viscosity, turbidity, difference spectra, fluorescence spectra, and circular dichroism spectra suggest the denaturation of the protein up to pH -3.0 and refolding of the protein molecule below this pH.