Divsalar A, Saboury AA, Moosavi-Movahedi AA, Mansoori-Torshizi H. Comparative analysis of refolding of chemically denatured β-lactoglobulin types A and B using the dilution additive mode.
Int J Biol Macromol 2006;
38:9-17. [PMID:
16417918 DOI:
10.1016/j.ijbiomac.2005.12.010]
[Citation(s) in RCA: 19] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/04/2005] [Revised: 12/11/2005] [Accepted: 12/12/2005] [Indexed: 11/19/2022]
Abstract
The kinetic refolding of beta-lactoglobulin (BLG), types A and B, by beta-cyclodextrin, glucose and sorbitol has been investigated in aqueous solution using fluorescence, far UV-CD and UV-spectrophotometric techniques. A new Pd-complex has been used to denature the protein. CD and fluorescence studies indicated that when incubated with sugar, the denatured BLG is refolded into the native-like structure through the dilution additive mode resulting in a higher yield of active protein than without sugar. CD studies show that these sugars can induce a non-native alpha-helical structure in denatured BLG-A and -B, then aid in the refolding of the protein. Based on the present study, these sugars have a different effect on BLG-A than BLG-B because of their differences in protein thermal stability. BLG-A has a higher thermal stability than BLG-B due to differences in the amino acid sequences.
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