The behavior of R-ovalbumin and its individual components A1, A2, and A3 in urea solution: kinetics and equilibria.
Procedures are described for the isolation of the individual components A1, A2, and A3 of native R-ovalbumin from freshly laid domestic hen eggs. Because heavy metal ion contaminants result in spurious irreproducible kinetics, particularly at high pH, considerable care is taken to avoid their presence. Kinetics studies are made of the behavior of whole R-ovalbumin and its individual components in urea solution over the pH range 3.7-9.6 following the reaction by determining absorbance differences at 233, 287, and 293 nm and ORD and CD changes at 350 and 221 nm, respectively. Reaction is rapid at low pH, slowing with increasing pH. Except under limited conditions, the reaction is not simple first order. Equations are presented for describing the reactions, and the nature of the reaction products is considered. Unfolding equilibrium profiles were also determined by ORD at several wavelengths and were not stigmoidal in shape and the normalized curves were not superimposed.
McKenzie
Hugh A
HA
School of Chemistry, University College, University of New South Wales. Australian Defence Force Academy, Canberra, Australia, ACT 2600. h.mckenzie@adfa.edu.au
Frier
Robert D
RD
D000818:Animals; D002645:Chickens; D002942:Circular Dichroism; D004529:Egg White; D007700:Kinetics; D009905:Optical Rotatory Dispersion; D010047:Ovalbumin / Q000737:chemistry*; D011487:Protein Conformation / Q000187:drug effects; D011489:Protein Denaturation / Q000187:drug effects; D017510:Protein Folding; D012996:Solutions / Q000737:chemistry; D013816:Thermodynamics; D014508:Urea / Q000494:pharmacology*
D012996:Solutions; D014508:Urea; D010047:Ovalbumin