Enhanced reactivity of lysozyme with formaldehyde during cold denaturation

Carmen G. Sotelo, Alexander Kurosky

    Research output: Contribution to journalArticle

    1 Citation (Scopus)

    Abstract

    The reactivity of lysozyme with formaldehyde at low temperatures (0 to -20°C) was compared with lysozyme reactivity at 37°C. Lysozyme reaction with formaldehyde, in the presence and absence of sodium cyanoborohydride, was also compared. The progress of reactions was evaluated by measurement of protein primary amino groups, lysozyme enzymatic activity, and occurrence of cross-linkage as evidenced by sodium dodecyl sulfate-polyacrylamide gel electrophoresis. Results obtained indicated that the chemical modification of lysozyme by formaldehyde was significantly enhanced at cold freezing temperatures (-6 and -10°C) when compared with 37°C. Cold-temperature protein modification with formaldehyde gave rise to inactive enzyme which was partially cross-linked. Reductive methylation at 37°C did not appreciably affect enzyme activity or cause protein cross-linkage. Taken together, these results gave a strong indication that the observed enhanced reactivity of lysozyme with formaldehyde at low temperature was likely due to cold denaturation of the protein.

    Original languageEnglish (US)
    Pages (from-to)1845-1849
    Number of pages5
    JournalJournal of Agricultural and Food Chemistry
    Volume42
    Issue number9
    StatePublished - 1994

    Fingerprint

    Denaturation
    Muramidase
    formaldehyde
    denaturation
    lysozyme
    Formaldehyde
    Proteins
    Protein Denaturation
    Temperature
    temperature
    Methylation
    proteins
    Chemical modification
    freezing point
    Enzyme activity
    Enzymes
    Electrophoresis
    Freezing
    Sodium Dodecyl Sulfate
    methylation

    Keywords

    • Denaturation
    • Formaldehyde
    • Lysozyme

    ASJC Scopus subject areas

    • Agricultural and Biological Sciences (miscellaneous)
    • Food Science
    • Chemistry (miscellaneous)

    Cite this

    Enhanced reactivity of lysozyme with formaldehyde during cold denaturation. / Sotelo, Carmen G.; Kurosky, Alexander.

    In: Journal of Agricultural and Food Chemistry, Vol. 42, No. 9, 1994, p. 1845-1849.

    Research output: Contribution to journalArticle

    Sotelo, Carmen G. ; Kurosky, Alexander. / Enhanced reactivity of lysozyme with formaldehyde during cold denaturation. In: Journal of Agricultural and Food Chemistry. 1994 ; Vol. 42, No. 9. pp. 1845-1849.
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