Hydrogen-ion titration curve of ovomucoid.
A systematic study of the H+ titration curve of purified ovomucoid was made at three temperatures (15, 25 and 35 degrees C) and three ionic strengths (0.05, 0.15 and 1.0). In all, 49 protons were dissociated reversibly in the pH range, 2.0-12.0. From the analysis of the results up to pH 12.0, the numbers of different dissociable groups per 28 300 g protein, together with their intrinsic pK values in parentheses were found tp be' 27 sode-chain carboxyl (pKint=4.0), four imidazole (pKint=6.5), one alpha-amino (pKint=7.5), 12 epsilon-amino (pKint=9.6), one guanidino (pKint=11.8) and one alpha-carboxyl group with abnormally low pK. The total number of basic nitrogens per mole of the protein was 22 so that four guanidino groups remained untitrated up to pH 12.0. Spectrophotometric titration showed that three out of five phenolic groups were titrated reversibly up to pH 11.9 with an intrinsic pK of 10.25; the remaining two groups became accessible only on protein denaturation. Viscosity results suggested absence of conformational change in the pH range 2.0-11.2. This explains the constancy of the pK values of carboxyl groups in the pH range 2.0-5.0. The empirical value of the electrostatic interaction factor, w, was 0.04, both in the carboxyl and phenolic regions.
D000596:Amino Acids / Q000032:analysis; D002264:Carboxylic Acids; D004527:Egg Proteins; D006023:Glycoproteins; D006146:Guanidines; D006863:Hydrogen-Ion Concentration; D007093:Imidazoles; D009994:Osmolar Concentration; D010636:Phenols; D011487:Protein Conformation; D013696:Temperature; D013816:Thermodynamics; D014783:Viscosity
D000596:Amino Acids; D002264:Carboxylic Acids; D004527:Egg Proteins; D006023:Glycoproteins; D006146:Guanidines; D007093:Imidazoles; D010636:Phenols