以还原变性溶菌酶作为一种蛋白模型体系,研究了硫酸钠(Na2SO4)、高氯酸钠(NaClO4)、硝酸钠(NaNO3)、氯化钠(NaCl)4种无机盐对蛋白聚集的影响.应用浊度法研究了能引起蛋白聚集的临界盐浓度和不同盐对蛋白聚集动力学的影响. 发现临界盐浓度依照SO42- > ClO4- >NO3- > Cl-顺序增加,蛋白聚集速率依照SO42- > ClO4- > NO3- > Cl-顺序减小,且对某种特定的盐而言,蛋白聚集的动力学参数和盐浓度呈现良好的线性关系.应用扫描电镜技术对蛋白聚集体的微观形貌进行了表征.发现4种盐都能促进蛋白形成无定型结构的聚集体.本研究对理解盐效应因素对蛋白聚集的影响有一定的借鉴意义.
Using reduced-denatured lysozyme as a model protein, the effects of sodium sulfate(Na2SO4), sodium perchlorate(NaClO4), sodium nitrate(NaNO3), and sodium chloride(NaCl)on protein aggregation were investigated. Turbidity assay were used to study the critical salt concentration on protein aggregation and the aggregation kinetics. It was found that the critical salt concentrations increased by following the order of SO42- > ClO4- > NO3- > Cl- and the aggregation rates decreased by following the order of SO42- > ClO4- > NO3- > Cl-.The fitted kinetic parameters showed a linear relationship with salt concentrations. All of the four salts induced the formation of amorphous protein aggregates as revealed by scanning electron microscopy. This work should be beneficial for a better understanding of protein aggregation.
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