THE THERMODYNAMIC STABILITY OF THE DIFFERENT FORMS OF BETA-LACTOGLOBULIN (A AND B) TO SODIUM N-DODECYL SULFATE

Bovine beta-lactoglobulin (BLG) has two genetic variants known as BLG A and B. The interaction of sodium n-dodecyl sulphate (SDS) with its t wo variants has been studied by different experimental techniques such as titration microcalorimetry, equilibrium dialysis, UV spectrophotom etry, and temperature scanning spectroscopy in acetate buffer at pH 3. 2 and 25 degrees C. The binding data have also been interpreted in ter ms of structural points using the Wyman theoretical model. The results from different techniques show that BLG B has greater thermodynamic s tability than BLG A.