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

doi:10.1016/S0167-4838(97)00174-X

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 journal › Article › peer-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 language	English
Pages (from-to)	151-156
Number of pages	6
Journal	Biochimica et Biophysica Acta - Protein Structure and Molecular Enzymology
Volume	1382
Issue number	1
DOIs	https://doi.org/10.1016/S0167-4838(97)00174-X
State	Published - 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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10.1016/S0167-4838(97)00174-X

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

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.",

keywords = "Adiabatic compressibility, Macromolecular cosolvents, Myoglobin, Protein specific volume",

author = "Ada Almagor and Aba Priev and Gregory Barshtein and Benjamin Gavish and Saul Yedgar",

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

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doi = "10.1016/S0167-4838(97)00174-X",

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T2 - Dependence on the cosolvent molecular weight

AU - Almagor, Ada

AU - Priev, Aba

AU - Barshtein, Gregory

AU - Gavish, Benjamin

AU - Yedgar, Saul

N1 - Funding Information: This work was supported by a Grant to S. Yedgar from the USA-Israel Binational Science Foundation (91-00164).

PY - 1998/1/15

Y1 - 1998/1/15

N2 - 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.

AB - 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.

KW - Adiabatic compressibility

KW - Macromolecular cosolvents

KW - Myoglobin

KW - Protein specific volume

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

Abstract

Bibliographical note

Keywords

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