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首页> 外文期刊>Biophysical Chemistry: An International Journal Devoted to the Physical Chemistry of Biological Phenomena >Comparison of the thermal stabilization of proteins by oligosaccharides and monosaccharide mixtures: Measurement and analysis in the context of excluded volume theory
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Comparison of the thermal stabilization of proteins by oligosaccharides and monosaccharide mixtures: Measurement and analysis in the context of excluded volume theory

机译：低聚糖和单糖混合物蛋白质热稳定的比较：排除卷理论背景下的测量与分析

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摘要

The thermal stability of apo alpha-lactalbumin (alpha-LA) and lysozyme was measured in the presence of mixtures of glucose, fructose, and galactose. Mixtures of these monosaccharides in the appropriate stoichiometric ratio were found to have a greater stabilizing effect on each of the two proteins than equal weight/volume concentrations of di- tri- and tetra-saccharides with identical subunit composition (sucrose, trehalose, raffinose, and stachyose). The excluded volume model for the effect of a single saccharide on the stability of a protein previously proposed by Beg et al. [Biochemistry 54 (2015) 3594] was extended to treat the case of saccharide mixtures. The extended model predicts quantitatively the stabilizing effect of all monosaccharide mixtures on alpha-LA and lysozyme reported here, as well as previously published results obtained for ribonuclease A [Biophys. Chem. 138 (2008) 120] to within experimental uncertainty.
机译：在葡萄糖，果糖和半乳糖的混合物存在下测量Apoα-乳白蛋白（α-la）和溶菌酶的热稳定性。 发现这些单糖的混合物在适当的化学计量比中对两种蛋白质中的每一个具有比具有相同亚基组合物（蔗糖，海藻糖，奖石和和 Stachyose）。 排除的体积模型用于单糖对先前提出的蛋白质稳定性的影响。 [生物化学54（2015）3594]扩展以治疗糖混合物的情况。 扩展模型定量预测α-LA和溶菌酶对α-LA和溶菌酶的稳定效果，以及先前公布的Ribonuclease A [Biophys。 化学。 138（2008）120]在实验不确定性内。

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