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Hydrophobic Probe Binding of β-Lactoglobulin in the Native and Molten Globule State Induced by High Pressure as Affected by pH, KIO3 and N-Ethylmaleimide
Journal of Agricultural and Food Chemistry (2002)
  • Jian Yang, Washington State University
  • Joseph R. Powers, Washington State University
  • Stephanie Clark, Washington State University
  • A. Keith Dunker, Washington State University
  • Barry G. Swanson, Washington State University
Abstract

High hydrostatic pressure (HHP) at 500 MPa and 50 °C induces β-LG into the molten globule state. Retinol, cis-parinaric acid (CPA), and 1-anilino-naphthalene-8-sulfonate (ANS) fluorescence from pH 2.5 to 10.5 in the presence of the native and molten globule states of β-LG indicate that retinol binds to β-LG in the calyx, CPA at the surface hydrophobic site, and ANS in multiple hydrophobic sites. HHP treatment results in a decrease of β-LG affinity for retinol and CPA, suggesting conformational changes in the calyx and surface hydrophobic site of β-LG during HHP treatment. β-LG treated by HHP in the presence of N-ethylmaleimide (NEM) retains retinol affinity, suggesting that NEM protects the calyx conformation of β-LG during HHP treatment. HHP treatment of β-LG in the presence of KIO3 exhibits a great decrease of CPA affinity compared to HHP-treated β-LG in the absence of KIO3, suggesting the formation of non-native disulfide bonding at the CPA binding site.

Keywords
  • β-Lactoglobulin,
  • high pressure,
  • molten globule,
  • retinol,
  • cis-parinaric acid,
  • 1-anilino-naphthalene-8-sulfonate,
  • N-ethylmaleimide,
  • KIO3
Publication Date
August 3, 2002
Publisher Statement
Reprinted with permission from Journal of Agricultural and Food Chemistry, J. Yang, J.R. Powers, S. Clark, A.K. Dunker, B.G. Swanson, 50(18): 5207-5214. doi10.1021/jf020221j . Copyright 2002 American Chemical Society."
Citation Information
Jian Yang, Joseph R. Powers, Stephanie Clark, A. Keith Dunker, et al.. "Hydrophobic Probe Binding of β-Lactoglobulin in the Native and Molten Globule State Induced by High Pressure as Affected by pH, KIO3 and N-Ethylmaleimide" Journal of Agricultural and Food Chemistry Vol. 50 Iss. 18 (2002)
Available at: http://works.bepress.com/milkmade_stephanie_clark/2/