Comparison of DMSO-induced denaturation of hen egg-white lysozyme and bovine α-lactalbumin

被引：10

作者：

Iwase, H

Hirai, M

Arai, S

Mitsuya, S

Shimizu, S

Otomo, T

Furusaka, M

机构：

[1] Gunma Univ, Dept Phys, Maebashi, Gumma 3718510, Japan

[2] Nihon Univ, Coll Sci & Technol, Tokyo 1018308, Japan

[3] High Energy Accelerator Res Org, Tsukuba, Ibaraki 3050801, Japan

来源：

JOURNAL OF PHYSICS AND CHEMISTRY OF SOLIDS | 1999年 / 60卷 / 8-9期

关键词：

organic compounds; polymers; surfaces; neutron scattering; elastic properties;

D O I：

10.1016/S0022-3697(99)00123-7

中图分类号：

O6 [化学];

学科分类号：

0703 ;

摘要：

By using both wide-angle neutron and small-angle X-ray scattering techniques, we have studied the denaturation processes of hen egg-white lysozyme (HEWL) and bovine ol-lactalbumin (BLA) in dimethyl sulfoxide (DMSO)/water mixtures. Although these proteins are known to be highly homologous, the present results indicate that the structure of BLA is liable to be destroyed by the addition of DMSO in comparison with the case of HEWL. DMSO-induced denaturation is suggested to relate to the collapse of hydration shell surrounding the protein surface. (C) 1999 Elsevier Science Ltd. Ail rights reserved.

引用

页码：1379 / 1381

页数：3

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