Conformational State of Disulfide-Reduced Ovalbumin at Acidic pH
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概要
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Ovalbumin assumes a highly ordered molten-globule conformation at pH 2.2. To investigate whether or not such structural nature is related to the existence of an intrachain native disulfide bond, the structural characteristics of disulfide-reduced ovalbumin at the acidic pH were compared with those of the native disulfide-intact protein by a variety of analytical approaches. The disulfide-reduced protein was found to assume a partially denatured molten globule-like conformation similar to the disulfide-intact counterpart as analyzed by the CD and intrinsic tryptophan fluorescence spectra and by the binding of a hydrophobic probe of anilino-1-naphthalene-8-sulfonate. The results from size-exclusion chromatography also showed that the disulfidereduced and disulfide-intact proteins have essentially the same compact, native-like hydrodynamic volume. The disulfide-reduced protein was, however, highly sensitive to proteolysis by pepsin at the acidic pH under the proteolytic conditions in which the disulfide-intact protein was almost completely resistant. Furthermore, on a differential scanning calorimeter analysis the disulfide-reduced protein had an endothermic transition at a much lower temperature (T_m=48.5℃) than the disulfide-intact protein (T_m=57.2℃). Taken together, we concluded that the intrachain disulfide bond should not be directly related to the highly ordered molten-globule conformation of ovalbumin, but that its conformational stability depends on the presence of the disulfide bond.
- 社団法人日本農芸化学会の論文
- 1999-07-23
著者
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Hirose Masaaki
The Research Institute For Food Science Kyoto Univesity
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TATSUMI Eizo
The Research Institute for Food Science, Kyoto University
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Hirose Masaaki
The Research Institute For Food Science Kyoto University
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Tatsumi Eizo
The Research Institute For Food Science Kyoto University:(present Address)japan International Resear
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Tatsumi Eizo
The Research Institute For Food Science Kyoto University
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YOSHIMATSU Daisuke
The Research Institute for Food Science, Kyoto University
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Yoshimatsu Daisuke
The Research Institute For Food Science Kyoto University
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