title: Influence of surface groups of proteins on water studied by freezing/thawing hysteresis and infrared spectroscopy.
abstract: The influence of proteins and solutes on hysteresis of freezing and melting of water was measured by infrared (IR) spectroscopy. Of the solutes examined, poly-L-arginine and flounder antifreeze protein produced the largest freezing point depression of water, with little effect on the melting temperature. Poly-L-lysine, poly-L-glutamate, cytochrome c and bovine serum albumin had less effect on the freezing of water. Small compounds used to mimic non-polar (trimethylamine N-oxide, methanol), positively charged (guanidinium chloride, NH(4)Cl, urea) and negatively charged (Na acetate) groups on protein surfaces were also examined. These molecules and ions depress water's freezing point and the melting profiles became broad. Since infrared absorption measures both bulk solvent and solvent bound to the solutes, this result is consistent with solutes interacting with liquid water. The amide I absorption bands of antifreeze protein and poly-L-arginine do not detectably change with the phase transition of water. An interpretation is that the antifreeze protein and poly-L-arginine order liquid water such that the water around the group is ice-like.
authors.affiliation: The Johnson Research Foundation, Department of Biochemistry and Biophysics, School of Medicine, Philadelphia PA 19104, United States.
authors.forename: Bogumil
authors.initials: B
authors.lastname: Zelent
authors.forename: Michael A
authors.initials: MA
authors.lastname: Bryan
authors.forename: Kim A
authors.initials: KA
authors.lastname: Sharp
authors.forename: Jane M
authors.initials: JM
authors.lastname: Vanderkooi
mesh_terms: D000643:Ammonium Chloride / Q000737:chemistry; D000818:Animals; D021301:Antifreeze Proteins / Q000737:chemistry*; D002417:Cattle; D045304:Cytochromes c / Q000737:chemistry; D005432:Flounder; D005615:Freezing; D018698:Glutamic Acid / Q000737:chemistry; D019791:Guanidine / Q000737:chemistry; D000432:Methanol / Q000737:chemistry; D008744:Methylamines / Q000737:chemistry; D010455:Peptides / Q000737:chemistry; D011107:Polylysine / Q000737:chemistry; D011506:Proteins / Q000737:chemistry*; D012710:Serum Albumin, Bovine / Q000737:chemistry; D019346:Sodium Acetate / Q000737:chemistry; D013055:Spectrophotometry, Infrared; D013696:Temperature; D044366:Transition Temperature; D014508:Urea / Q000737:chemistry; D014867:Water / Q000737:chemistry*
chemical_list: D021301:Antifreeze Proteins; D008744:Methylamines; D010455:Peptides; D011506:Proteins; D000643:Ammonium Chloride; D014867:Water; D011107:Polylysine; C015462:polyarginine; D012710:Serum Albumin, Bovine; D018698:Glutamic Acid; D019346:Sodium Acetate; D014508:Urea; D045304:Cytochromes c; C005855:trimethyloxamine; D019791:Guanidine; D000432:Methanol