Reduction of protein volume and compressibility by macromolecular cosolvents: Dependence on the cosolvent molecular weight

Ada Almagor, Aba Priev, Gregory Barshtein, Benjamin Gavish, Saul Yedgar*

*Corresponding author for this work

Research output: Contribution to journalArticlepeer-review

21 Scopus citations

Abstract

The partial specific volume (V) and adiabatic compressibility (β) of myoglobin have been shown to be reduced by small cosolvents such as glycerol (A. Priev, A. Almagor. S. Yedgar, B. Gavish, Biochemistry 35 (1996) 2061- 2066). To elucidate the effect of the cosolvent size on these protein properties, in the present study we determined V and β of myoglobin in solutions containing a homologous cosolvent series from sucrose to dextran - 500 (M.W. 500000). It was found that in addition to the expected effect of the cosolvent concentration, V and β decrease with increasing cosolvent M.W. This suggests that structural properties of the cosolvent contribute to its effect on the protein interior.

Original languageAmerican English
Pages (from-to)151-156
Number of pages6
JournalBiochimica et Biophysica Acta - Protein Structure and Molecular Enzymology
Volume1382
Issue number1
DOIs
StatePublished - 15 Jan 1998

Bibliographical note

Funding Information:
This work was supported by a Grant to S. Yedgar from the USA-Israel Binational Science Foundation (91-00164).

Keywords

  • Adiabatic compressibility
  • Macromolecular cosolvents
  • Myoglobin
  • Protein specific volume

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