title: The low-temperature luminescence properties of bovine alpha-lactalbumin.
abstract: The luminescence of bovine alpha-lactalbumin at 77 K has been studied and compared with that of lysozyme. Alpha-Lactalbumin has several unusual properties, including a fluorescence spectrum showing vibrational fine structure, an abnormal phosphorescence spectrum, a high fluorescence: phosphorescence ratio and an abnormal phosphorescence decay. These properties are largely due to the proximity of tryptophan residues to disulphide bonds. Reduction of all these bonds causes considerable changes in alpha-lactalbumin luminescence, as does denaturation in acid solution. Reduction of a single labile disulphide bond has little effect, and the properties of alpha-lactalbumin III, a variant lacking one disulphide bond and one trypotophan residue, are similar to those of the normal protein. Several differences between alpha-lactalbumin and lysozyme are reported. The results support the suggestion that the two tryptophan residues found in the active site cleft of alpha-lactalbumin may be largely responsible for its luminescence.
mesh_terms: D000818:Animals; D001665:Binding Sites; D002417:Cattle; D002850:Chromatography, Gel; D003080:Cold Temperature; D004220:Disulfides / Q000032:analysis; D005453:Fluorescence; D006863:Hydrogen-Ion Concentration; D007768:Lactalbumin / Q000032:analysis / Q000302:isolation & purification; D008163:Luminescent Measurements; D009113:Muramidase / Q000032:analysis; D010084:Oxidation-Reduction; D013050:Spectrometry, Fluorescence; D014364:Tryptophan / Q000032:analysis
chemical_list: D004220:Disulfides; D014364:Tryptophan; D007768:Lactalbumin; D009113:Muramidase