Changes in protein structure and dynamics as a function of hydration from (1)H second moments.
We report the proton second moment obtained directly from the Free Induction Decay (FID) of the NMR signal of variously hydrated bovine serum albumin (BSA) and hen egg white lysozyme (HEWL) and from the width of the NMR Z-spectrum of the cross-linked protein gels of different concentrations. The second moment of the proteins decreases in a continuous stepwise way as a function of increasing water content, which suggests that the structural and dynamical changes occur in small incremental steps. Although the second moment is dominated by the short range distances of nearest neighbors, the changes in the second moment show that the protein structure becomes more open with increasing hydration level. A difference between the apparent liquid content of the sample as found from decomposition of the FID and the analytically determined water content demonstrates that water absorbed in the early stages of hydration is motionally immobilized and magnetically indistinguishable from rigid protein protons while at high hydration levels some protein side-chain protons move rapidly contributing to liquid-like component of the NMR signal.
Diakova
Galina
G
Chemistry Department, University of Virginia, Charlottesville, VA 22904-4319, USA.
Goddard
Yanina A
YA
Korb
Jean-Pierre
JP
Bryant
Robert G
RG
D003198:Computer Simulation; D009682:Magnetic Resonance Spectroscopy / Q000379:methods*; D008956:Models, Chemical; D008958:Models, Molecular; D009113:Muramidase / Q000737:chemistry* / Q000648:ultrastructure*; D011487:Protein Conformation; D011522:Protons; D012710:Serum Albumin, Bovine / Q000737:chemistry* / Q000648:ultrastructure*; D012996:Solutions; D014867:Water / Q000737:chemistry*
D011522:Protons; D012996:Solutions; D014867:Water; D012710:Serum Albumin, Bovine; D009113:Muramidase