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Article
β-Lactoglobulin Molten Globule Induced by High Pressure
Journal of Agricultural and Food Chemistry (2001)
  • Jian Yang, Washington State University
  • A. Keith Dunker, Washington State University
  • Joseph R. Powers, Washington State University
  • Stephanie Clark, Washington State University
  • Barry G. Swanson, Washington State University
Abstract

Beta-lactoglobulin (beta-LG) was treated with high hydrostatic pressure (HHP) at 600 MPa and 50 degrees C for selected times as long as 64 min. The intrinsic tryptophan fluorescence of beta-LG indicated that HHP treatment conditions induced a conformational change. HHP treatment conditions also promote a 3-fold increase in the extrinsic fluorescence of 1-anilinonaphthalene-8-sulfonate and a 2.6-fold decrease for cis-paraneric acid, suggesting an increase in accessible aromatic hydrophobicity and a decrease in aliphatic hydrophobicity. Far-ultraviolet circular dichroism (CD) spectra reveal that the secondary structure of beta-LG converts from native beta-sheets to non-native alpha-helices following HHP treatment, whereas near-ultraviolet CD spectra reveal that the native tertiary structure of beta-LG essentially disappears. Urea titrations reveal that native beta-LG unfolds cooperatively, but the pressure-treated molecule unfolds noncooperatively. The noncooperative state is stable for 3 months at 5 degrees C. The nonaccessible free thiol group of cysteine121 in native beta-LG became reactive to Ellman's reagent after adequate HHP treatment. Gel electrophoresis with and without beta-mercaptoethanol provided evidence that the exposed thiol group was lost concomitant with the formation of S-S-linked beta-LG dimers. Overall, these results suggest that HHP treatments induce beta-LG into hydrophobic molten globule structures that remain stable for at least 3 months.

Keywords
  • β-Lactoglobulin,
  • high pressure,
  • molten globule,
  • fluorescence,
  • hydrophobic probes
Publication Date
June 19, 2001
Publisher Statement
Reprinted with permission from Journal of Agricultural and Food Chemistry, J. Yang, A.Keith Dunker, J.R. Powers, S. Clark, B.G. Swanson, "β-Lactoglobulin Molten Globule Induced by High Pressure", 49(7): 3236-3243. DOI 10.1021/jf001226o . Copyright 2001 American Chemical Society."
Citation Information
Jian Yang, A. Keith Dunker, Joseph R. Powers, Stephanie Clark, et al.. "β-Lactoglobulin Molten Globule Induced by High Pressure" Journal of Agricultural and Food Chemistry Vol. 49 Iss. 7 (2001)
Available at: http://works.bepress.com/milkmade_stephanie_clark/1/