Immunochemical Studies of the Effect of Ionic Strength on Thermal Denaturation of Soybean 11S Globulin

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Using immunochemical technique thermal denaturation of soybean 11S globulin, dissolved in different ionic strength solutions (μ = 0-4.0) and heated at 100°C for 5 min, has been quantitatively studied. The curves of the percentage of antigenicity remaining were obtained as a function of salt concentration. The 11S globulin became strongly resistant to thermal denaturation with increasing both KCl and potassium phosphate. The stabilizing effect (in terms of percent antigenicity) was separated into three regions. At ionic strength below 0.7, potassium phosphate had no stabilizing effect while KCl had a slightly effect. The rise in stabilizing effect up to about 50%, near 1.0-1.5 μ, represented a second transition to a different denatured state which retains undissociated molecule. At rises up to 75-95%, near 2.5-3.5 μ, a different conformational state resulted in which thermally denatured 11S globulin maintained almost intact native conformation after heating. The selection of an adequate ionic strength of protein solution has enabled preparation of thermally denatured 11S globulins which have desired-residual amounts of structured regions.
社団法人日本農芸化学会の論文