Thermal stabilization of multimeric proteins: a case study with alpha-globulin.

Preferential interaction parameters of multisubunit protein, alpha-globulin and monomeric protein human serum albumin (HSA) were determined in different cosolvents using precision densitymetry. The apparent partial specific volumes were determined under both isomolal and isopotential conditions for alpha-globulin in 0.02 M glycine-NaOH buffer at pH 10 and the values were 0.692+/-0.002 and 0.688+/-0.001, ml/g, respectively, at 20.00+/-0.01 degrees C. From the partial specific volume data with cosolvents the preferential interaction parameter (xi3) and other thermodynamic parameters were calculated at different solvent concentrations. The (xi3) values increased with an increase in the solvent concentration up to 30% and reached a maximum with the values of-0.111+/-0.018 g/g and -0.076+/-0.012 g/g in sucrose and sorbitol, respectively. In glycerol the (xi3) values decreased with an increase in solvent concentration. The above data is further supported by thermal denaturation profiles in which the apparent thermal denaturation temperature (apparent Tm) of alpha-globulin shows an increase from 63 degrees C to higher temperatures in the order of sucrose, sorbitol and glycerol. Alpha-globulin showed coagulation due to protein interaction at temperatures above 50 degree C. The apparent Tm of 63 degrees C for control protein was increased significantly up to 75 degrees C in 40% sorbitol with two fold increase in the delta(S) values showing the increased structural stability of alpha-globulin. At high solvent concentration the protein gets dissociated and the resultant monomers are hydrated which was evident by fluorescence data and the difference spectral results with a 6nm red shift in the emission maximum and 2 nm blue shift in UV-absorption maximum arising out of perturbation of aromatic chromophores. The studies were performed both at native pH of 7.9 where the protein is in its oligomeric form and at pH of 10 where it is dissociated form and the results compared. The data showed that the solvent is excluded more from the protein vicinity in the dissociated state.

The nature of the unhydrolysed fraction of alpha-globulin, the major protein component of Sesamum indicum L. hydrolysed by alpha-chymotrypsin.

Alpha-globulin, the high molecular weight protein fraction from sesame (Sesamum indicum L.) seed, was hydrolysed by alpha-chymotrypsin. The hydrolysate was resolved into two fractions, the hydrolysed part and the unhydrolysed part of alpha-globulin using gel filtration on Sepharose 6B-100. The unhydrolysed alpha-globulin residue was characterized for its sedimentation coefficient, subunit composition, fluorescence emission spectrum, secondary structure, and other biophysical properties. The results indicated a decrease in the size of the protein molecule upon hydrolysis to a very small extent. The effect of hydrolysis products on hydrolysis of native alpha-globulin as well as on a standard substrate, casein, was also investigated. The results indicated that the hydrolysis products contribute to the resistance of alpha-globulin to proteolysis by alpha-chymotrypsin to the extent of 40%.