Analysis of the SDS-lysozyme binding isotherm

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Lad, M.D., Ledger, V.M., Briggs, B., Green, R.J. and Frazier, R.A. orcid id iconORCID: https://orcid.org/0000-0003-4313-0019 (2003) Analysis of the SDS-lysozyme binding isotherm. Langmuir, 19 (12). pp. 5098-5103. ISSN 0743-7463 doi: 10.1021/la0269560

Abstract/Summary

A scheme to describe SDS-lysozyme complex formation has been proposed on the basis of isothermal titration calorimetry (ITC) and FTIR spectroscopy data. ITC isotherms are convoluted and reveal a marked effect of both SDS and lysozyme concentration on the stoichiometry of the SDS-lysozyme complex. The binding isotherms have been described with the aid of FTIR spectroscopy in terms of changes in the lysozyme structure and the nature of the SDS binding. At low SDS concentrations, ITC isotherms feature an exothermic region that corresponds to specific electrostatic binding of SDS to positively charged amino acid residues on the lysozyme surface. This leads to charge neutralization of the complex and precipitation. The number of SDS molecules that bind specifically to lysozyme is approximately 8, as determined from our ITC isotherms, and is independent of lysozyme solution concentration. At high SDS concentrations, hydrophobic cooperative association dominates the binding process. Saturated binding stoichiometries as a molar ratio of SDS per molecule of lysozyme range from 220: 1 to 80: 1, depending on the lysozyme solution concentration. A limiting value of 78: 1 has been calculated for lysozyme solution concentrations above 0.25 mM.

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Item Type Article
URI https://reading-clone.eprints-hosting.org/id/eprint/11415
Identification Number/DOI 10.1021/la0269560
Refereed Yes
Divisions Life Sciences > School of Chemistry, Food and Pharmacy > Department of Chemistry
Life Sciences > School of Chemistry, Food and Pharmacy > Department of Food and Nutritional Sciences
Uncontrolled Keywords SODIUM DODECYL-SULFATE, IONIC SURFACTANT INTERACTIONS, TITRATION, CALORIMETRY, POLYMER, MICROCALORIMETRY, TEMPERATURE, INTERFACE, PROTEINS
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