Electron spin relaxation measurements on the blue-copper protein plastocyanin: Deviations from a power law temperature dependence.

Electron spin relaxation rates over the temperatue range 1.41-15.6 K are presented for the copper-containing protein plastocyanin. Measurements are described for two samples, each derived from a different preparation of equivalent purity, for which the ionic, redox, and protein compositions varied slightly. X-band data are analyzed in terms of a phonon-limited direct process and a Raman relaxation process, where the index of the Raman transport integral is treated as a fitting parameter. Both samples yield rate data at the highest temperatures that are characterized by small deviations from a simple T(n) power law dependence, with n in the range 4.8-5.2. These deviations are most easily quantified when the T(n) power law fits are compared with similar functions that allow for a finite cutoff in the phonon density of states corresponding to Debye temperatures between 90 and 100 K with n in the range 5.0-5.5.

Zero-field splitting of Fe3+ in horseradish peroxidase and of Fe4+ in horseradish peroxidase compound I from electron spin relaxation data.

From the temperature dependence of the Orbach relaxation rate of the paramagnetic center in horseradish peroxidase (HRP), we deduce an excited-state energy of 40.9 +/- 1.1 K. Similar studies on the broad EPR signal of HRP compound I indicate a much weaker Orbach relaxation process involving an excited state at 36.8 +/- 2.5 K. The strength of the Orbach process in HRP-I is weaker than one would normally estimate by 2-4 orders of magnitude. This fact lends support to the model of HRP-I involving a spin 1/2 free radical coupled to a spin 1 Fe4+ heme iron via a weak exchange interaction. Such a system should exhibit an Orbach relaxation process involving delta E, the excited state of the Fe4+ ion, but reduced in strength by (Jyy/delta E)2, where Jyy is related to the strength of the exchange interaction between the two spin systems.

Protein conformation from electron spin relaxation data.

Electron spin relaxation data from five ferric proteins are analyzed in terms of the fractal model of protein structures. Details of this model are presented. The results lead to a characterization of protein structures by a single parameter, the fractal dimension, d. This structural parameter is shown to determine the temperature dependence of the Raman electron spin relaxation rate, which varies as T3 + 2d. Computations of d are made using x-ray data for 17 proteins. The results range from d = 1.76 for lysozyme to d = 1.34 for ferredoxin. These values are compared with values of d obtained from the present electron spin relaxation data on five ferric proteins. Typical results are d = 1.34 +/- 0.06 from relaxation data and 1.34 +/- 0.05 from x-ray data for ferredoxin; d = 1.67 +/- 0.03 from relaxation data and 1.66 +/- 0.05 from x-ray data for ferricytochrome c. The data thus support the theoretical model. Applications of this spin resonance technique to the study of changes in protein conformation are discussed.