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Effect of urea at lower concentration on the structure of papain — Formation of a stable molten globule and its characterization

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Title Effect of urea at lower concentration on the structure of papain — Formation of a stable molten globule and its characterization
 
Creator Sathish, H A
Kumar, P Ramesh
Prakash, V
 
Description 155-162
Effect of lower concentrations of urea on
papain was monitored by optical spectroscopy, calorimetry and partial specific volume
measurements. At lower concentrations of urea, papain exhibits a different structure
and showed an increase in the intensity of circular dichroic (CD) spectra as compared
to the native molecule. At lower concentrations (0.2-1.5 M) of urea,
binding of 8-anilino-naphthalene sulfonic acid (ANS) to the papain molecule was
higher; at 0.5 M, there was about 50% increase in ANS binding. Both calorimetric
and spectroscopic studies indicated an increased thermal stability of the molecule
at lower concentrations. At 0.5 M urea concentration, the apparent thermal
denaturation temperature increased from a control value of 83 ± 1oC to
86 ± 1oC. At isopotential conditions, the partial specific volume of
papain was found to be higher in presence of lower concentrations of urea, than
the native protein or unfolded molecule. The preferential interaction parameter
(δg3/δg2)T,μ1,μ2 showed a negative value in
the presence of lower concentrations of urea (0.2-2M), which was maximum
at 1 M urea with a value of -0.019 g/g. Above 3 M urea, the
preferential interaction parameter was positive.
 
Date 2013-07-15T08:44:56Z
2013-07-15T08:44:56Z
2002-06
 
Type Article
 
Identifier 0975-0959 (Online); 0301-1208 (Print)
http://hdl.handle.net/123456789/19772
 
Language en_US
 
Rights CC Attribution-Noncommercial-No Derivative Works 2.5 India
 
Publisher NISCAIR-CSIR, India
 
Source IJBB Vol.39(3) [June 2002]