Changes in the Shape and Surface Hydrophobicity of Ovalbumin during Its Transformation to S-Ovalbumin

Abstract

Intrinsic viscosity, Stokes radius and the hydrophobic coefficient of Keshavarz and Nakai [Biochim. Biophys. Acta, 576, 269 (1979)] were measured to compare the shape and surface hydrophobicity of ovalbumin and s-ovalbumin. Both the intrinsic viscosity and Stokes radius of s-ovalbumin were smaller than those of ovalbumin, which suggests that the configuration of s-ovalbumin became more compact during the ovalbumin-s-ovalbumin transformation. The hydrophobic coefficient of s-ovalbumin was larger than that of ovalbumin, which suggests that the surface hydrophobicity of s-ovalbumin was larger than that of ovalbumin. Further, these properties were measured for ovalbumin samples obtained at various stages of ovalbumin-s-ovalbumin transformation. Changes in the shape and surface hydrophobicity of ovalbumin were not found in the first stage of ovalbumin-s-ovalbumin transformation. They changed rapidly in the last stage of the ovalbumin-s-ovalbumin transformation. © 1981, Japan Society for Bioscience, Biotechnology, and Agrochemistry. All rights reserved.