Enhanced thermodynamic stability of beta-lactoglobulin at low pH. A possible mechanism

• Published in: Biochemical journal 1988-10, Vol.255 (1), p.113-118
• Main Authors: Kella, N.K.D, Kinsella, J.E
• Format: Article
• Language: English
• Subjects: Animals; beta -lactoglobulin; dairy protein; food analysis; Hydrogen-Ion Concentration; Lactoglobulins; milk; Protein Denaturation; Spectrophotometry, Ultraviolet; stability; Temperature; Thermodynamics
• ISSN: 0264-6021; 1470-8728
• DOI: 10.1042/bj2550113

The thermodynamic stability of beta-lactoglobulin (beta-Lg) was studied at acidic and near-neutral pH values using equilibrium thermal-unfolding measurements. Transition temperature increased with a decrease in pH from 7.5 to 6.5 and 3.0 to 1.5, suggesting an increase in the net protein stability. Determination of the change in free energy of unfolding and extrapolation into the nontransition region revealed that beta-Lg increases its stability by increasing the magnitude of the change in free energy of unfolding at the temperature of maximum stability, as well as by increasing the temperature of maximum stability. The relative difference in the change in free energy of unfolding at 70 degrees C (with a reference pH of 7.5) was positive and its magnitude increased with a decrease in pH from 7.0 to 1.5 van't Hoff plots of thermal unfolding of beta-Lg at all pH values studied were non-linear and the measured changes in the enthalpy and entropy of unfolding for beta-Lg were high and positive. The relative magnitude of change of both enthalpy and entropy at 70 degrees C (compared with pH 7.5) increased with a decrease in pH up to 1.5. A possible mechanism for the increased stability of beta-Lg at low pH is discussed.