DSC study of the thermal stability of S-protein and S-peptide/S-protein complexes

被引:29
作者
Graziano, G [1 ]
Catanzano, F [1 ]
Giancola, C [1 ]
Barone, G [1 ]
机构
[1] UNIV NAPLES FEDERICO II,DEPT CHEM,I-80134 NAPLES,ITALY
关键词
D O I
10.1021/bi960856+
中图分类号
Q5 [生物化学]; Q7 [分子生物学];
学科分类号
071010 ; 081704 ;
摘要
The thermal denaturation of S-protein is investigated at pH 7.0 by means of DSC measurements. The process is reversible and can be assimilated to a two-state transition, The low values of denaturation temperature and enthalpy, between 38.5 and 40.0 degrees C and 165 and 180 kJ mol(-1), respectively, demonstrate that the loss of S-peptide strongly decreases the structural stability. The interaction between S-peptide and S-protein is thermodynamically characterized, at pH 7.0, by studying the thermal stability of S-peptide/S-protein complexes at different molar ratios. A two-dimensional nonlinear regression analysis of the excess heat capacity surface as a function of temperature and S-peptide concentration enables us to determine the thermodynamic parameters of binding equilibrium. The values obtained are K-b(38.6 degrees C) = (1.10 +/- 0.15) x 10(6) M(-1). Delta(b)H(38.6 degrees C) = (-185 +/- 10) kJ mol(-1), and Delta(b)C(p) = (-3.5 +/- 0.5) kJ K-1 mol(-1). These figures result in satisfactory agreement with literature values.
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页码:13386 / 13392
页数:7
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