• Partial specific volumes and interactions with solvent components of α-globulin fromSesamum indicum L. in urea and guanidine hydrochloride

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      https://www.ias.ac.in/article/fulltext/jbsc/004/03/0347-0359

    • Keywords

       

      Partial specific volume; denaturation; preferential interaction; α-globulin; urea and guanidine hydrochloride

    • Abstract

       

      The interaction of α-globulin with urea/guanidine hydrochloride was investigated by determining the apparent partial specific volumes of the protein in these solvents. The apparent partial specific volumes were determined both under isomolal and isopotential conditions. The preferential interaction parameter with solvent components calculated were 0.08 and 0.1 g of urea and guanidine hydrochloride respectively per g protein. In both the cases the interaction was not preferential with water. The total binding of denaturant to α-globulin was calculated both for urea and guanidine hydrochloride and the correlation between experimentally determined number of mol of denaturant bound per mol of protein and the total number of peptide bonds and aromatic amino acids were found to be in excellent agreement with each other. The changes in volume upon transferring α-globulin from a salt solution to 8 M urea and 6 M guanidine hydrochloride were also calculated.

    • Author Affiliations

       

      V Prakash1

      1. Protein Technology Discipline, Central Food Technological Research Institute, Mysore - 570 013
    • Dates

       
  • Journal of Biosciences | News

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