Rko. Apenten et D. Galani, Is the rate of sulfur-disulfide exchange between the native beta-Lactoglobulin and PDS related to protein conformational stability?, INT J FOOD, 34(5-6), 1999, pp. 483-486
Citations number
11
Categorie Soggetti
Food Science/Nutrition
Journal title
INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY
The sulfhydryl (SH) group of beta-lactoglobulin (beta-Lg) affects many of i
ts functional properties. Native beta-Lg was treated with pyridine disulfid
e (PDS) at pH 2.6-8.5 (25 degrees C). SH-disulfide exchange was monitored b
y spectrophotometry. The kinetics of beta-Lg sulphydryl-disulphide exchange
was compared with the same reaction for reduced glutathione (GSH). From su
ch results we estimate, Delta G(ex), the free energy change for exposing th
e SH-group of beta-Lg to solvent. The numerical value for Delta G(ex) is eq
ual to the free energy change for beta-Lg dissociation at pH 7. At neutral
pH, the rate of sulphydryl-disulphide exchange appears to be controlled by
the dimer-monomer dissociation equilibrium. At other solvent pHs, beta-Lg s
ulphydryl reactivity towards a small disulphide compound like PDS may not i
nvolve the dissociation of native beta-Lg.