Thermodynamics of protein cross-links

Abstract

The thermal transitions of native [hen egg white] lysozyme and a well-characterized cross-linked derivative of lysozyme were studied in 1.94 M guanidine hydrochloride at pH 2. The observed increase in the melting temperature from 32.4.degree. C for native lysozyme to 61.8.degree. C for the cross-linked derivative corresponds to a calculated 5.2 kcal/mol increase in the free energy of denaturation. This free-energy change is attributed to the decreased entropy of the unfolded polypeptide chain following introduction of a cross-link and is shown to compare well with theoretical predictions. The possibility that an introduction of a cross-link could also affect the enthalpy of an unfolded protein was investigated. The heats of reduction of bovine serum albumin and lysozyme by dithioerythritol in 6 M guanidine hydrochloride were determined and compared to that for the model peptide, oxidized glutathione. The near identity of the observed heats was taken as evidence that the introduction of cross-links into a random-coil protein does not, in general, introduce strain.