Iron and citrate interactions with hen egg white lysozyme

The binding of ions to proteins is of great interest in biological science (catalytic function, structural stability) and a good understanding of this relationship is needed for the control of the structure and functionality of proteins. The interaction of hen egg white lysozyme with calcium, magnes...

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Bibliographic Details
Published in:Food chemistry 2000, Vol.68 (1), p.29-35
Main Authors: Croguennec, Thomas, Nau, Françoise, Molle, Daniel, Le Graet, Yvon, Brule, Gérard
Format: Article
Language:English
Subjects:
Animal, plant, fungal and microbial proteins, edible seaweeds and food yeasts
Biological and medical sciences
ESI–MS
Food and Nutrition
Food engineering
Food industries
Fundamental and applied biological sciences. Psychology
Ion–protein interactions
Life Sciences
Lysozyme
Scatchard representation
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Summary:The binding of ions to proteins is of great interest in biological science (catalytic function, structural stability) and a good understanding of this relationship is needed for the control of the structure and functionality of proteins. The interaction of hen egg white lysozyme with calcium, magnesium, iron, citrate, phosphate and sulphate are studied by using the Scatchard representation or ESI–MS for iron-binding studies. This is the first time that anions have been considered and the results indicate that citrate interacts with lysozyme through electrostatic bonds. A pH of 6 favours citrate interaction to lysozyme, whereas no interaction appears at pH 9. ESI–MS studies also highlight that iron co-ordinates lysozyme, inducing the release of three protons, including one arising from an amine lateral chain.
ISSN:0308-8146
1873-7072
DOI:10.1016/S0308-8146(99)00147-8