Molecular weight and hydrodynamic properties of a proteinase A inhibitor from baker's yeast.
The molecular weight of the proteinase A inhibitor IA3 from baker's yeast was determined by different methods. From gel-filtration experiments, a molecular weight of 19 000 was calculated for the native inhibitor, while under denaturing conditions a molecular weight of 7400 was found. From electrophoretic experiments with the native protein, a molecular weight of 9000 was calculated. A similar value was obtained from the analytical ultracentrifuge, even at a protein concentration of 12 mg/ml. The diffusion coefficient and the partial specific volume were measured and from these data the frictional ratio and the Stokes radius were calculated. These parameters indicate that the relatively high apparent molecular weight calculated from the gel-filtration experiments is caused by the assymetric shape of the inhibitor molecule rather than by an aggregation of subunits.
D055598:Chemical Phenomena; D002627:Chemistry, Physical; D002850:Chromatography, Gel; D004591:Electrophoresis, Polyacrylamide Gel; D005656:Fungal Proteins; D008970:Molecular Weight; D011480:Protease Inhibitors; D011487:Protein Conformation; D011489:Protein Denaturation; D012441:Saccharomyces cerevisiae; D014461:Ultracentrifugation
D005656:Fungal Proteins; D011480:Protease Inhibitors