Effect of Denaturant Concentration on Hen-egg White Lysozyme Renaturation

✍ Scribed by Liu-Jiao Bian; Xiao-Yan Yang

• Publisher: John Wiley and Sons
• Year: 2006
• Tongue: English
• Weight: 94 KB
• Volume: 24
• Category: Article
• ISSN: 0256-7660
• DOI: 10.1002/cjoc.200690125

✦ Synopsis

Abstract

Based on three‐state renaturation process of denatured proteins, an equation describing the effect of denaturant concentration on renaturation yield of denatured proteins was presented. By this equation, two parameters n(m~1~−m~2~) and K~a~ can be obtained. The former indicates the difference in the number of denaturant molecules between the renaturation process of n number of refolding intermediates from refolding intermediate state to native state and their aggregate process from refolding intermediate state to aggregate state, the latter denotes the apparent aggregate equilibrium constant for protein molecules aggregated from native state to aggregate state, and from them, the characteristics of the renaturation process of denatured proteins in denaturant solution can be identified. This equation was tested by the renaturation processes of denatured egg white lysozyme in guanidine hydrochloride and urea solutions, with the results to show that when guanidine hydrochloride and urea concentrations were separately higher than 1.25 and 3.00 mol/L or separately lower than 1.00 and 3.00 mol/L, the refolding intermediates of egg white lysozymes were more easily aggregated to aggregate state or more easily renatured to native state, respectively. Under different initial total egg white lysozyme concentrations in urea solution, the refolding egg white lysozyme intermediates could be deduced to have a tendency to form a bimolecular intermediate aggregate, and this inference was further confirmed by their nonreducing SDS‐PAGE and size exclusion chromatography.