title: Effect of calcium on the stability of mares' milk lysozyme.
abstract: The three aspartic acid residues that form part of the Ca-binding site of mares' milk lysozyme have apparent pK values of 4.9, 4.3 and 4.1. The fluorescence of tryptophan has been used to compare the denaturation of mares' milk lysozyme by guanidinium chloride at various concentrations of Ca with that of hens' egg-white lysozyme (EC 3.2.1.17) and alpha-lactalbumin. Fluorescence revealed an intermediate stage in the denaturation of mares' milk lysozyme. The Ca-free form of mares' milk lysozyme is slightly more stable than that of alpha-lactalbumin, but its interaction with Ca is similar to that of alpha-lactalbumin, since only the native state binds Ca. Three-state models of denaturation can usefully be displayed on a ternary diagram.
authors.affiliation: Department of Food Science and Technology, University of Reading, UK.
authors.forename: R L
authors.initials: RL
authors.lastname: Lyster
mesh_terms: D000818:Animals; D001665:Binding Sites; D002118:Calcium / Q000378:metabolism*; D004795:Enzyme Stability; D005260:Female; D019791:Guanidine; D006146:Guanidines; D006736:Horses; D007768:Lactalbumin / Q000378:metabolism; D008892:Milk / Q000201:enzymology*; D009113:Muramidase / Q000378:metabolism*; D011489:Protein Denaturation; D013050:Spectrometry, Fluorescence
chemical_list: D006146:Guanidines; D007768:Lactalbumin; D009113:Muramidase; D019791:Guanidine; D002118:Calcium