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The native conformation of a protein is controlled by intramolecular interactions between protein functional groups and intermolecular interactions between protein and solvent molecules that are dominant at low protein concentrations. It has been proposed that the stabilizing effect of polyols and sugars is a consequence of the increase in the surface tension of the solution resulting from the addition of osmolytes. In this work, a systematic study is presented concerning the effect of erythritol, xylitol, sorbitol, inositol and glucose on the surface tension of α-lactalbumin in aqueous solution at 298.15 K. The results show that there is no general correlation between the surface tension of the solvent and a change in the denaturation temperature of holo-lactalbumin in the presence of polyols and glucose. However, for each of the osmolytes used, the change in denaturation temperature increases as the solvent’s surface tension becomes higher.
| Authors: | Carmen M. Romero, Alberto Albis | |
| Journal: | Journal of Solution Chemistry | |
| Year: | 2010 | |
| DOI: | 10.1007/s10953-010-9554-5 | |
| Publication date: | 09-07-2010 |
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