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  • 1
    Electronic Resource
    Electronic Resource
    New York : Wiley-Blackwell
    Biopolymers 14 (1975), S. 1995-2005 
    ISSN: 0006-3525
    Keywords: Chemistry ; Polymer and Materials Science
    Source: Wiley InterScience Backfile Collection 1832-2000
    Topics: Chemistry and Pharmacology
    Notes: The changes in conformation undergone by α-gelatin molecules on quenching aqueous solutions to below the temperature at which they can gel have been monitored by nuclear magnetic resonance and dielectric relaxation techniques. The relative rates of these conformational transitions are compared with changes in rheological properties. The nmr spectral intensity changes for 0.2 and 0.5% w/v α-gelatin solutions correspond to a unimolecular process with k ∼ 10-2 min-1 at 15°C; this process occurs independently of whether or not the solution is concentrated enough to form a gel. The process involves a slow intramolecular nucleation step, followed by a rapid conformational change of the whole molecule from random coil to a rigid stage. Comparison with other data suggests that the transition gives rise to a triple collagen-like helix. In dilute solution (but above the critical concentration for gel formation, e.g., 0.5% w/v), the gelatin process follows the formation of the rigid molecular species. It probably involves the formation of junction zones consisting of three polypeptide chains in a collagen-like triple-helical conformation. These junctions may form, at low concentrations, from a reorganization of previously formed, intramolecular, triple helices. Solutions below a concentration of about 0.4% w/v α-gelatin cannot gel by this mechanism, and only form viscous liquids.
    Additional Material: 4 Ill.
    Type of Medium: Electronic Resource
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  • 2
    ISSN: 0006-3525
    Keywords: Chemistry ; Polymer and Materials Science
    Source: Wiley InterScience Backfile Collection 1832-2000
    Topics: Chemistry and Pharmacology
    Notes: The conformation of β-casein A in the monomeric and thermally aggregated states has been investigated by a range of techniques. β-Casein exists as a monomer in solution at 4°C and at concentrations up to at least 3 g/dl. The molecule is flexible and exhibits a lot of segmental motion, but its secondary structure is not wholly random coil; about one-third of the polypeptide chain is ordered and the likely locations of these regions are discussed. The radius of gyration, representing the time-average distribution of the flexible chain, is 46 Å. Increasing temperature leads to aggregation of the β-casein molecules. The degree of association is very sensitive to experimental conditions, and under our conditions a 14-mer exists at 20°C. The aggregate is spherical with a radius of about 100 Å. The interior of the aggregate is relatively disordered, and the β-casein molecules remain in a largely flexible, hydrated conformation. The volume restriction of the protein molecules which occurs on association leads to some immobilization of the hydrophobic C-terminal region, which is packed toward the center of the aggregate.
    Additional Material: 7 Ill.
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  • 3
    ISSN: 0006-3525
    Keywords: Chemistry ; Polymer and Materials Science
    Source: Wiley InterScience Backfile Collection 1832-2000
    Topics: Chemistry and Pharmacology
    Notes: A sedimentation analysis has been used to determine the proportion of protein present as monomer and aggregate in 0.5 and 1.0 g/dl solutions of β-casein A in pH 7 phosphate buffer over the temperature range 10-40°C. The amount and molecular weight of the aggregate increase with temperature; under the conditions used, the aggregation number (n) of β-casein is given approximately by n = 0.6t + 2 with t in degrees centigrade. The concentration of β-casein in monomeric and aggregated states at different temperatures is used to calculate the standard enthalpy of aggregation ΔH° (Van't Hoff) by assuming that β-casein undergoes a cooperative, two-state, micellization process; aggregation is an endothermic process and ΔH° = 66.0 ± 2.6 kJ mol-1. Combination of this ΔH° with the amount of protein calculated to dissociate when 1 g/dl solutions are diluted isothermally to 0.5 g/dl gives the heat of dilution at various temperatures. These calculated heats of dilution are compared with the experimental values obtained by carrying out the same dilutions in a microcalorimeter. The heat of dilution decreases linearly with β-casein concentration, but the extrapolated zero-concentration values of 65.8 ± 1.6 kJ mol-1 is the same as the Van't Hoff enthalpy. This agreement in the enthalpy values indicates that the micellization of β-casein occurs cooperatively. The effect of modifying the hydrophobic/hydrophilic balance of the system on the micellization of β-casein A has been investigated. The hydrophobic interaction between the protein molecules is decreased by removing the three C-terminal residues (Ileu Ileu Val) with carboxypeptidase-A. This modification drastically reduces the ability of the β-casein molecule to form micelles. Substitution of 2H2O for H2O at constant temperature perturbs the monomer-micelle equilibrium in favor of micelles because of enhanced hydrophobic interactions in the former solvent. The results are consistent with β-casein micellization involving a delicate balance of the hydrophobic forces favoring aggregation and electrostatic forces opposing it.
    Additional Material: 8 Ill.
    Type of Medium: Electronic Resource
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