Pea lectin in alkaline conditions: Formation of molten globule-like intermediate and its structural and thermal studies under the influence of hexafluoroisopropanol

被引：3
|
作者：
Naseem, Farah [1 ]
Khan, Rizwan Hasan [1 ]
机构：
[1] Aligarh Muslim Univ, Interdisciplinary Biotechnol Unit, Aligarh 202002, Uttar Pradesh, India
来源：
PROTEIN AND PEPTIDE LETTERS | 2008年 / 15卷 / 06期
关键词：
alkaline unfolding; HFIP induced state; MG-like state; pea lectin;
D O I：
10.2174/092986608784966868
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：
Pea lectin was exposed to a pH range of 7-13. It was observed that alkaline-unfolding resulted in a molten globule-like intermediate at pH 11. The structural stability of this alkaline unfolded molten globule-like state of pea lectin was studied in the presence of HFIP. Thermal studies showed that this state was more susceptible to thermal denaturation as compared to the native state and it became even more so in presence of HFIP.
引用
收藏
页码：606 / 611
页数：6
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