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Dive into the research topics where Parigi Ramesh Kumar is active.

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Featured researches published by Parigi Ramesh Kumar.


Journal of Agricultural and Food Chemistry | 2008

Purification, Characterization, and Solvent-Induced Thermal Stabilization of Ficin from Ficus carica

Kamsagara Basavarajappa Devaraj; Parigi Ramesh Kumar; Vishweshwaraiah Prakash

Ficin (EC 3.4.22.3), a cysteine proteinase isolated from the latex of a Ficus tree, is known to occur in multiple forms. Although crude ficin is of considerable commercial importance, ficin as such has not been fully characterized. A major ficin from the commercial crude proteinase mixture preparation of Ficus carica was purified and characterized. The purified enzyme was homogeneous in both sodium dodecyl sulfate-polyacrylamide gel electrophoresis (SDS-PAGE) and gel-filtration chromatography and is a single polypeptide chain protein with a molecular mass of 23 100 +/- 300 Da as determined by matrix-assisted laser desorption ionization-time of flight (MALDI-TOF). The enzyme was active in the pH range of 6.5-8.5, and maximum activity was observed at pH 7.0. The N-terminal core sequence of ficin has homology with N-terminal sequences of plant cysteine proteinases. The enzyme contains three disulfide bonds and a single free cysteine residue at the active site. The effect of co-solvents, such as sorbitol, trehalose, sucrose, and xylitol, on the thermal stability of ficin was determined by activity measurements, fluorescence, and thermal denaturation studies. The apparent thermal denaturation temperature (T(m)) of ficin was significantly increased from the control value of 72 +/- 1 degrees C in the presence of all co-solvents. However, the maximum stabilization effect was observed in terms of thermal stabilization by the co-solvent trehalose.


International Journal of Biological Macromolecules | 2009

Characterization of acid-induced molten globule like state of ficin.

K.B. Devaraj; Parigi Ramesh Kumar; V. Prakash

Effect of pH on the conformational behaviour of ficin (EC 3.4.22.3), a cysteine protease from the latex of Ficus carica was monitored by circular dichroism, fluorescence spectroscopy, ANS binding and hydrodynamic studies. The results obtained from near- and far-UV CD, intrinsic fluorescence and ANS binding studies demonstrate that ficin exhibits the characteristic properties of molten globule at acidic conditions between pH 1.4 and 2.0. Ficin at pH 1.4 retained about approximately 74% secondary structure with a substantial loss of tertiary structure. The acid-induced state was found to have a compact shape as measured by Stokes radius on size exclusion chromatography.


Food Chemistry | 2008

Preparation and characterization of a protein hydrolysate from an oilseed flour mixture

C. Radha; Parigi Ramesh Kumar; V. Prakash


Journal of Food Science | 2007

Mechanism of Inhibition of Rice Bran Lipase by Polyphenols: A Case Study with Chlorogenic Acid and Caffeic Acid

M.P. Raghavendra; Parigi Ramesh Kumar; V. Prakash


International Journal of Biological Macromolecules | 2007

Mechanism of solvent induced thermal stabilization of papain

H.A. Sathish; Parigi Ramesh Kumar; V. Prakash


Journal of the Science of Food and Agriculture | 2008

Enzymatic modification as a tool to improve the functional properties of heat-processed soy flour

C. Radha; Parigi Ramesh Kumar; Vishweshwaraiah Prakash


Process Biochemistry | 2009

Effect of zinc salts on the structure-function of actomyosin from pelagic fish.

Sijo Mathew; B.A. Shamasundar; Parigi Ramesh Kumar; V. Prakash


Process Biochemistry | 2009

The differential stability of the left and right domains of papain

Hasige A. Sathish; Parigi Ramesh Kumar; Vishweshwaraiah Prakash


European Food Research and Technology | 2010

The structure functional catalytic activity of rice bran lipase in the presence of selenium and lithium

Gangadhara; Parigi Ramesh Kumar; V. Prakash


European Food Research and Technology | 2008

Inhibition of lipase from rice (Oryza sativa)by diethyl-p-nitrophenyl phosphate

M.P. Raghavendra; Parigi Ramesh Kumar; Vishweshwaraiah Prakash

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V. Prakash

Central Food Technological Research Institute

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Vishweshwaraiah Prakash

Central Food Technological Research Institute

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C. Radha

Central Food Technological Research Institute

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M.P. Raghavendra

Central Food Technological Research Institute

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Gangadhara

Central Food Technological Research Institute

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H.A. Sathish

Central Food Technological Research Institute

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Hasige A. Sathish

Central Food Technological Research Institute

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K.B. Devaraj

Central Food Technological Research Institute

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Sijo Mathew

Central Food Technological Research Institute

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