Linked Life Data

18201101

Source:http://linkedlifedata.com/resource/pubmed/id/18201101

Statements in which the resource exists as a subject.
PredicateObject
rdf:type
lifeskim:mentions
pubmed:issue
6
pubmed:dateCreated
2008-2-5
pubmed:abstractText
The change in structure of bovine alpha-lactalbumin in environments of decreasing pH from pH 7 to pH 3 was followed using high-resolution NMR and hydrogen exchange studies. The effect of the changes in the structure on the surface properties of the protein was also measured. As the pH was decreased from pH 7 toward pH 2, at which alpha-lactalbumin adopts a molten globule state, a small but increasing proportion of the molecules in the sample partially unfold. There was on average a loss of tertiary structure and a change in the environment of the tryptophan residues. A significant proportion of the change measured by both circular dichroism spectroscopy and interfacial methods observed as the pH was decreased from pH 7 to pH 4 was found to be irreversible upon readjustment back to pH 7. These changes in the sample conferred an increase in surface hydrophobicity and affected the surface properties. The surface activity was found to be highest at pH 4. This was because the increasing flexibility and surface hydrophobicity of the molecule with decreasing pH was balanced by the simultaneous increase in net charge repulsion. This conclusion was also confirmed by measurements of surface shear rheology. Interestingly the interfacial dilatational rheology was highest at the isoelectric point, indicating the dominant role of the charge interaction in controlling this parameter.
pubmed:language
eng
pubmed:journal
pubmed:citationSubset
IM
pubmed:chemical
pubmed:status
MEDLINE
pubmed:month
Feb
pubmed:issn
0006-2960
pubmed:author
pubmed:issnType
Print
pubmed:day
12
pubmed:volume
47
pubmed:owner
NLM
pubmed:authorsComplete
Y
pubmed:pagination
1659-66
pubmed:meshHeading
pubmed:year
2008
pubmed:articleTitle
Surface properties are highly sensitive to small ph induced changes in the 3-D structure of alpha-lactalbumin.
pubmed:affiliation
Structuring Food for Health Programme, Institute of Food Research, Norwich Research Park, Colney NR4 7UA, UK.
pubmed:publicationType
Journal Article, Research Support, Non-U.S. Gov't