title: [A study of protein structure changes during hydration by means of diffuse X-ray scattering. II. Fourier transform analysis of X-ray scattering data].
abstract: Radial distribution functions were deduced by Fourier transform analysis of angular dependences of diffuse x-ray scattering intensities for the following proteins with different hydration degree: water-soluble a-protein myoglobin, water-soluble alpha+beta protein lysozyme, and transmembrane proteins of photosynthetic reaction centers from purple bacteria Rhodobacter sphaeroides and Blastochlorii viridis. The results of Fourier analysis of x-ray scattering intensities give the quantitative characteristics of the mechanisms underlying the influence of water on the formation of biomacromolecules. Water, on the one hand, weakens the intraglobular hydrogen bond net, loosens the protein structure, and increases the internal conformational dynamics. Concurrently water arranges the stability and ordering of the macromolecule. A sharp correlation is observed between the shift of the "first" peak of radial distribution functions, the weakening of the intraglobular hydrogen bond net, the increase in intraglobular mobility, and the appearance of functional activity in macromolecules. The behavior of the "first" peak is similar to that observed in transmembrane protein of reaction center and water-soluble proteins. The "first" peak for transmembrane protein of reaction center reaches its maximum value much faster (at smaller hydration degrees) than for water-soluble proteins. The fast transfer of reaction center protein to its native state during hydration is due to the fact that the dehydrated conformation of reaction center protein is very close to the native one. From a comparison of the radial distribution functions for water, water-soluble proteins and transmembrane proteins, one may conclude that water has the lowest packing density and the lowest order; water-soluble proteins have a larger packing density and are more ordered than water, and transmembrane proteins have the highest degree of packing density and ordering.
authors.forename: Iu F
authors.initials: IuF
authors.lastname: Krupianskiĭ
authors.forename: M G
authors.initials: MG
authors.lastname: Mikhaĭliuk
authors.forename: S V
authors.initials: SV
authors.lastname: Esin
authors.forename: G V
authors.initials: GV
authors.lastname: Eshchenko
authors.forename: A P
authors.initials: AP
authors.lastname: Moroz
authors.forename: E A
authors.initials: EA
authors.lastname: Okisheva
authors.forename: N Kh
authors.initials: NKh
authors.lastname: Seĭfullina
authors.forename: P P
authors.initials: PP
authors.lastname: Noks
authors.forename: A B
authors.initials: AB
authors.lastname: Rubin
mesh_terms: D000818:Animals; D005583:Fourier Analysis; D011487:Protein Conformation; D011506:Proteins / Q000737:chemistry*; D012242:Rhodobacter sphaeroides / Q000737:chemistry; D014867:Water / Q000737:chemistry*; D014961:X-Ray Diffraction
chemical_list: D011506:Proteins; D014867:Water