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Comparison of DMSO-induced denaturation of hen egg-white lysozyme and bovine α-lactalbumin

✍ Scribed by H Iwase; M Hirai; S Arai; S Mitsuya; S Shimizu; T Otomo; M Furusaka

Publisher
Elsevier Science
Year
1999
Tongue
English
Weight
117 KB
Volume
60
Category
Article
ISSN
0022-3697

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✦ Synopsis

By using both wide-angle neutron and small-angle X-ray scattering techniques, we have studied the denaturation processes of hen egg-white lysozyme (HEWL) and bovine a-lactalbumin (BLA) in dimethyl sulfoxide (DMSO)/water mixtures. Although these proteins are known to be highly homologous, the present results indicate that the structure of BLA is liable to be destroyed by the addition of DMSO in comparison with the case of HEWL. DMSO-induced denaturation is suggested to relate to the collapse of hydration shell surrounding the protein surface.

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