Pig (pCSD1) and human (hCSD1) calpastatin domain 1 proteins were studied to
characterize common features of the denatured state of proteins. These pro
teins were chosen for the present investigation, because pCSD1 was suggeste
d previously to be unstructured in water even at 25 degrees C (1) [T. Konno
et al., Biochim. Biophys. Acta 1342 (1997) 73-82]. hCSD1 could be expected
to exhibit similar features on the basis of preliminary spectroscopic stud
ies. In the present study, the experimental grounds for the estimate of res
idual structure in the unfolded state were differential scanning calorimetr
y heat capacity and circular dichroism (CD) measurements over the temperatu
re range 10-80 degrees C. At selected temperatures, we studied also the eff
ect of guanidinium hydrochloride (GdnHCl) which is known to promote further
unfolding of the polypeptide chain. All other measurements were performed
at pH 6 in pure water. The present results support the conclusion that the
comparison of the experimentally obtained heat capacity data with theoretic
al heat capacity values calculated on the basis of a newly established incr
ement system gives insight into the degree of hydration of the unfolded pol
ypeptide chain. The percentage by which the experimental heat capacity of t
he unfolded polypeptide chain differs from the calculated heat capacity per
mits a quantitative estimate of the residual structure. This estimate is in
good agreement with that based on CD absorption. The heat capacity approac
h has the advantage of comparing fully hydrated and partially hydrated resi
dues in the same aqueous environment, whereas for example spectroscopic mea
surements, such as CD, are generally referred to the fully unfolded chain i
n concentrated urea or GdnHCl solutions. As the unfolded chains of pCSD1 an
d hCSD1 exhibit a smaller heat capacity than that calculated on the new pep
tide-based increment system [M. Hackel et al., J. Mel. Biol. 291 (1999) 197
-213], we conclude that the residues in the unfolded polypeptide chain are
less hydrated than the same residues in oligopeptides. This suboptimal hydr
ation is the result of residual structure in the chain as observed in both
CD and heat capacity measurements. (C) 2000 Elsevier Science B.V. All right
s reserved.