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약학대학
약학과
Journal papers
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Improvement of interfacial protein stability by CHAPS
Title
Improvement of interfacial protein stability by CHAPS
Authors
Sah H.
;
Kim K.-S.
Ewha Authors
김길수
;
사홍기
SCOPUS Author ID
김길수
; 사홍기
Issue Date
2006
Journal Title
Biotechnology Letters
ISSN
0141-5492
Citation
Biotechnology Letters vol. 28, no. 8, pp. 567 - 570
Indexed
SCI; SCIE; SCOPUS
Document Type
Article
Abstract
Emulsification of aqueous protein solutions in methylene chloride triggered the formation of water-insoluble aggregates at a water/methylene chloride interface. As a result, the amounts of β-lactoglobulin and ovalbumin recovered in water were 36 and 44%, respectively. Addition of 5 mm CHAPS in the aqueous phase raised the degree of β-lactoglobulin recovery to 96%. Sodium taurocholate, however, failed to improve protein recovery. The stabilizing effect of CHAPS was also protein-specific and concentration-dependent: at ≥5 mm, the surfactant caused unfolding of ovalbumin to make a water-soluble oligomer. CHAPS thus stabilizes proteins at an interface. © Springer 2006.
DOI
10.1007/s10529-006-0016-5
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