Pea Lectin in Alkaline Conditions: Formation of Molten Globule-Like Intermediate and Its Structural and Thermal Studies Under the Influence of Hexafluoroisopropanol

Title: Pea Lectin in Alkaline Conditions: Formation of Molten Globule-Like Intermediate and Its Structural and Thermal Studies Under the Influence of Hexafluoroisopropanol

Volume: 15 Issue: 6

Author(s): Farah Naseem and Rizwan Hasan Khan

Affiliation:

Keywords: Alkaline unfolding, HFIP induced state, MG-like state, pea lectin

Abstract: Pea lectin was exposed to a pH range of 7-13. It was observed that alkaline-unfolding resulted in a molten globule-like intermediate at pH 11. The structural stability of this alkaline unfolded molten globule-like state of pea lectin was studied in the presence of HFIP. Thermal studies showed that this state was more susceptible to thermal denaturation as compared to the native state and it became even more so in presence of HFIP.

Cite this article as:

Naseem Farah and Khan Hasan Rizwan, Pea Lectin in Alkaline Conditions: Formation of Molten Globule-Like Intermediate and Its Structural and Thermal Studies Under the Influence of Hexafluoroisopropanol, Protein & Peptide Letters 2008; 15 (6) . https://dx.doi.org/10.2174/092986608784966868

DOI https://dx.doi.org/10.2174/092986608784966868	Print ISSN 0929-8665
Publisher Name Bentham Science Publisher	Online ISSN 1875-5305