Binding of globular proteins to DNA from surface tension measurement.

Extent of binding (gammap) of globular proteins to calf-thymus DNA have been measured in mole per mole of nucleotide as function of equilibrium protein concentration. We have exploited measurement of the surface tension of the protein solution in the presence and absence of DNA to calculate the binding ration (gammap). Interaction of bovine serum albumin with DNA has been studied at different pH. Interaction of bovine serum albumin with DNA has been studied at different pH, ionic strength and in presence of Ca2+. Interaction of BSA with denatured DNA has also been investigated. Binding isotherms for other globular proteins like beta-lactoglobulin, alpha-lactalbumin and lysozyme have been compared under identical physicochemical condition. It has been noted with considerable interest that globular form of protein is important to some extent in protein-DNA interaction. An attempt has been made to explain the significance of difference in binding ratios of these two biopolymers in aqueous medium for different systems in the light of electrostatic and hydrophobic effects. Values of maximum binding ration (gammap(m)) at saturated level for different systems have been also presented. The Gibb's free energy decrease (-deltaG0) of the binding of proteins to DNA has been compared more precisely for the saturation of binding sites in the DNA with the change of activity of protein in solution from zero to unity in the rational mole fraction scale.

Solubilization and binding of DNA-CTAB complex with SDS in aqueous media.

Extent of binding (gamma 2(1)) of sodium dodecyl sulphate (SDS) to the binary complex formed between calfthymus DNA and cetyltrimethylammonium bromide (CTAB) has been measured in mole per mole of nucleotide in the complex as function of concentration of SDS by using equilibrium dialysis technique at different temperatures and pH. Binding of SDS to thermally denatured DNA-CTAB complex has also been studied. The most interesting aspect to be noted in this experiment is that the water insoluble DNA-CTAB binary complex gets solubilized in the ternary mixture in presence of SDS but when DNA is thermally denatured, the ternary system DNA-CTAB-SDS remains insoluble. Significant change in the extent of binding has been noted with the variation of the relative composition of DNA and CTAB in their binary mixture. The data of binding of SDS to DNA-CTAB complex are compared more precisely in terms of the standard Gibbs' free energy decrease (-delta G degree) for the saturation of the binding sites in the complex with the change of SDS activity from zero to unity in the rational mole fraction scale.

Binding of cationic surfactants to DNA, protein and DNA-protein mixtures.

Extent of binding (gamma 2(1)) of cationic surfactants cetyltrimethyl ammonium bromide (CTAB), myristyltrimethyl ammonium bromide (MTAB) and dodecyl trimethyl ammonium bromide (DTAB) to calf-thymus DNA, bovine serum albumin (BSA) and to their binary mixture respectively have been measured as function of bulk concentration of the surfactant by using equilibrium dialysis technique. Binding of CTAB has been studied at different pH, ionic strength (mu), temperature and biopolymer composition and with native and denatured states of the biopolymers. The chain-length of different long chain amines plays a significant role in the extent of binding under identical solution condition. The binding ratios for CTAB to collagen, gelatin, DNA-collagen and DNA-gelatin mixtures respectively have also been determined. The conformational structures of different biopolymers are observed to play significant role in macromolecular interactions between protein and DNA in the presence of CTAB. From the experimental values of the maximum binding ratio (gamma 2m) at the saturation level for each individual biopolymer, ideal values (gamma 2m)id have been theoretically calculated for binary mixtures of biopolymers using additivity rule. The protein-DNA-CTAB interaction in mixture has been explained in terms of the deviation (delta) of (gamma 2m) from (gamma 2m)id in the presence of a surfactant in bulk. The binding of surfactants to biopolymers and to their binary mixtures are compared more precisely in terms of the Gibbs' free energy decrease (-delta G degree) for the saturation of the binding sites in the biopolymers or biopolymer mixtures with the change of the bulk surfactant activity from zero to unity in the rational mole fraction scale.

Binding of water and solute to protein-mixture and protein-coated alumina.

Extent of water vapour adsorption (n1) of gelatin and bovine serum albumin and their mixtures in different proportion respectively has been measured by isopiestic vapour pressure methods at various values of water activity (a1) ranging between zero and unity. Similar measurements have also been carried out with gelatin and BSA coated alumina powder. At a given value of a1, n1 for the protein mixture is found to be significantly less than their ideal value obtained from the additivity rule. Such decrease is probably due to the protein-protein interaction as a result of which some of the water binding sites become unavailable for water vapour adsorption. On the other hand when a protein is mixed with alumina powder, the water vapour adsorption of the protein coated alumina surface at a given water activity is found to be 2 to 3 times larger than its ideal value obtained from the additivity rule. The standard free energy changes for hydration of protein mixtures and protein-coated alumina have been evaluated using Bull equation. The extent of excess hydration of these proteins and their mixtures as well as protein-coated alumina in the presence of excess neutral salts and urea respectively have been evaluated using the isopiestic method. In all cases, the moles of water and solute respectively bound in absolute amount to biopolymers, biopolymer mixtures and protein-coated alumina have been evaluated in the limited range of solute concentrations in the medium. Based on the Gibbs-Duhem equations, a rigorous expression for the standard free energy change for binding of excess solute and solvent to biopolymer have been evaluated with reference to unit solute mole fraction as standard state. Free energies of excess hydration of different biopolymer systems have been evaluated using this equation.

Thermodynamics of water-lipid interaction in presence and absence of salts.

Extents of hydration of different lipids such as cholesterol, lecithin, lysolecithin, gangliosides, hydroxy cerebrosides, sphingomyelin, Dalda (hydrogenated fat), coconut oil and sunflower oil in the presence and absence of some inorganic electrolytes, sucrose and urea have been studied using the isopiestic vapour pressure technique. Except triglycerides, the shape of the water vapour adsorption isotherms for other lipids are in agreement with type II or type III BET isotherms respectively. The overall shape of each curve for triglycerides does not agree with any of the shapes of five types of BET isotherms. At water activity (1) approaching unity, maximum number of moles of water bound (delta n1zero) per mole of cholesterol are 1.6 and 2.6 at 28 degrees C and 37 degrees C, respectively. Values of delta n1zero at 23 degrees C stand in the following order: Ganglioside > lysolecithin > sphingomyelin > hydroxy cerebrosides. For triglycerides n1 increases with increase of a1 and reaches maximum in between 0.95 to 0.98 beyond which it sharply decreases to zero as a1 approaches unity. Standard free energy changes (delta Gzero) and enthalpy changes (delta Hzero) for cholesterol and lysolecithin have been evaluated from the experimental data. The excess hydration of cholesterol in the presence of several inorganic salts, urea and sucrose have been estimated from isopiestic experiments and free energies of excess hydration have been evaluated.

Kinetics of adsorption of denatured protein at alumina-water interface.

The kinetics of adsorption of soluble denatured protein, gelatin has been studied at the alumina-water interface as a function of protein concentration, pH, temperature and ionic strength. The rate of adsorption of gelatin has been compared with rate of adsorption of BSA denatured by 8 M urea or 0.05 M SDS. The initial stage for the adsorption process is diffusion-controlled and the surface diffusion coefficients evaluated from equations of Ward and Tordai and by Bull for globular and denatured proteins are found to be widely different from each other. The kinetic data for gelatin fit into a first order rate equation with two rate constants, k1a and k2a. Using Arrhenius equation, the activation energies delta E1* and delta E2* have been evaluated from the values of k1a and k2a respectively. The corresponding changes in values of enthalpy of activation (delta H*), entropy of activation (delta S*) and free energy of activation (delta G*) have been evaluated using Eyring's equation for absolute reaction rate. It has been found that for both gelatin and denatured BSA, in the first kinetic step delta H1* > T delta S1* and for the second step T delta S2* > delta H2.

Thermodynamics of binding water and solute to powdered long-chain salts of fatty acids.

Hydration of powdered fatty acids and their salts has been studied both in presence and absence of neutral salts, sucrose and urea using the isopiestic vapour pressure technique. Moles of water vapour adsorbed per mole or kg of soaps like sodium palmitate, sodium stearate, sodium myristate and sodium laurate have been measured in presence and absence of salts and compared with that of detergents (SDS, CTAB, DTAB and MTAB). For each case of positive excess adsorption of water vapour and negative excess adsorption of inorganic salts, urea and sucrose to different soaps, the standard free energy change (delta G degrees) per kg of substrate in bringing the bulk mole fraction from zero to unity have been calculated using an appropriate thermodynamic equation and the values so obtained have been compared critically.

Effect of denaturants and stabilisers on protein adsorption at solid-liquid interfaces.

The adsorption isotherms of different proteins from aqueous solution to the surface of different solids have been compared in the presence of additives such as urea, surfactants and high concentration of various neutral salts. The adsorption isotherms of lysozyme on alumina are not affected much in the presence of 8 M urea showing the rigid structure of lysozyme whereas isotherms of hemoglobin show surface coagulation even in presence of 2 M urea. In presence of 8 M urea, adsorption isotherms of BSA on alumina show two distinct steps. The extent of protein adsorption in the presence of surfactants depends on the nature of surfactants as well as of the underlying surface. The adsorption isotherms of BSA and lysozyme in presence of 2 M concentration of different neutral salts have also been compared with each other. In the presence of denaturants such as NaI and LiCl, the proteins are adsorbed in unfolded beta-conformation whereas in the presence of protein stabilizers such as NaCl, KCl and Na2SO4, amount of protein adsorbed at saturation is zero or extremely small showing that unfolding of proteins at the interface is necessary for initial stage of protein adsorption. The standard free energy change (delta G degrees) per square meter of the surface, signifying relative affinity of adsorption at the state of monolayer saturation, have been calculated. The magnitude of standard free energy of transfer (delta G degrees B) of one mole of protein to the surface in presence of all the additives was found close to 40 kJ/mole.

Absolute reaction rate and kinetics of protein adsorption at solid-liquid interfaces.

Extents of adsorption of bovine serum albumin from aqueous solution to the surface of alumina, silica, carbon and chromium powder have been studied as function of time for various values of bulk protein concentration, pH, ionic strength and temperature. The rates of adsorption in all cases have been observed to fit in the first order rate equation with two different rate constants Ka1 and Ka2. Effects of addition of SDS, CTAB and neutral salts on values of Ka1 and Ka2 have also been studied. Using Arrhenius equation the activation energy values Ea1 and Ea2 have been evaluated from the values of Ka1 and Ka2 at three different temperatures, respectively. The corresponding values of enthalpy of activation (delta H*), entropy of activation (delta S*), and free energy of activation (delta G*) have been evaluated using Eyring's equation of absolute reaction rate. The mechanism of protein adsorption has been discussed in the light of basic principles of absolute reaction rate. It has been found that for Ka1 the delta H*1 greater than T delta S*1 and for Ka2 T delta S*2 greater than H*2, i.e. the anchorage and binding of protein to the surface are enthalpy controlled processes whereas the surface denaturation as well as rearrangement and folding is an entropy controlled process. The role of diffusion on rate of adsorption has also been discussed.

Protein adsorption at solid-liquid interfaces: Part IV--Effects of different solid-liquid systems and various neutral salts.

Adsorption isotherms of BSA at the solid-water interfaces have been studied as a function of protein concentration, ionic strength of the medium, pH and temperature using silica, barium sulphate, carbon, alumina, chromium, ion-exchange resins and sephadex as solid interfaces. In most cases, isotherms for adsorption of BSA attained the state of adsorption saturation. In the presence of barium sulphate, carbon and alumina, two types in the isotherms are observed. Adsorption of BSA is affected by change in pH, ionic strength and temperature of the medium. In the presence of metallic chromium, adsorbed BSA molecules are either denatured or negatively adsorbed at the metallic interface. Due to the presence of pores in ion-exchange resins, adsorption of BSA is followed by preferential hydration on resin surfaces in some cases. Sometimes two steps of isotherms are also observed during adsorption of BSA on the solid resins in chloride form. Adsorption of BSA, beta-lactoglobulin, gelatin, myosin and lysozyme is negative on Sephadex surface due to the excess adsorption of water by Sephadex. The negative adsorption is significantly affected in the presence of CaCl2, KSCN, LiCl, Na2SO4, NaI, KCl and urea. The values of absolute amounts of water and protein, simultaneously adsorbed on the surface of different solids, have been evaluated in some cases on critical thermodynamic analysis. The standard free energies (delta G0) of excess positive and negative adsorption of the protein per square meter at the state of monolayer saturation have been calculated using proposed universal scale of thermodynamics. The free energy of adsorption with reference to this state is shown to be strictly comparable to each other. The magnitude of standard free energy of transfer (delta G0B) of one mole of protein or a protein mixture at any type of physiochemical condition and at any type of surface is observed to be 38.5 kJ/mole.

Protein adsorption at solid-liquid interfaces: Part III--Adsorption from ternary protein mixture.

Simultaneous adsorption of bovine serum albumin (BSA), beta-lactoglobulin and gelatin from aqueous solutions of their ternary mixture to the alumina-water interface has been studied as a function of protein concentration at different values of pH, ionic strength, temperature and weight fraction ratios of proteins. At a fixed weight fraction of beta-lactoglobulin, preferential adsorption (gamma w(lac)) of this protein significantly depends on the amounts of BSA and gelatin present in the solution before adsorption. At higher ranges of protein concentrations, extent of adsorption (gamma w(ser)) of BSA decreases sharply with increase of gamma w(lac) until gamma w(ser) becomes significantly negative, thereby indicating that beta-lactoglobulin and water preferentially adsorbed at the interface are responsible for complete displacement of BSA from the surface. On the other hand, adsorption (gamma w(gel)) of gelatin under similar situation increases mutually with increase in the values of gamma w(lac) in many systems. In few systems, gamma w(gel) also decreases with increase of gamma w(lac) depending upon solution parameters. At pH 5.2, increase of ionic strength and temperature, respectively, increases the extent of adsorption of each protein in the mixture considerably. Extents of adsorption of all proteins are observed to increase when pH is changed from 5.2 to 6.4. The affinities of different proteins in the mixture are expressed in unified scales either in terms of maximum extents of total adsorption or in terms of standard free energies of adsorption of protein mixtures with respect to surface saturation.

Protein adsorption at solid-liquid interfaces: Part II--Adsorption from binary protein mixture.

Extent of adsorption of proteins at alumina-water interface from solutions containing binary mixture of beta-lactoglobulin and bovine serum albumin (BSA), beta-lactoglobulin and gelatin, and gelatin and bovine serum albumin has been estimated as functions of protein concentrations at varying pH, ionic strength, temperature and weight fraction ratios of protein mixture. The extent of adsorption (gamma lacw) of lactoglobulin in the presence of BSA increases with increase of protein concentration (Clac) until it reaches a maximum but a fixed value gamma lacw(m). Extent of adsorption gamma serw also initially increases with increase of protein concentrations until it reaches maximum value gamma serw(m). Beyond these protein concentrations, adsorbed BSA is gradually desorbed due to the preferential adsorption of lactoglobulin from the protein mixture. In many systems, gamma serw at high protein concentrations even becomes negative due to the strong competition of BSA and water for binding to the surface sites in the presence of lactoglobulin. For lactoglobulin-gelatin mixtures, adsorption of both proteins is enhanced as protein concentration is increased until limiting values for adsorption are reached. Beyond the limiting value, lactoglobulin is further accumulated at the interface without limit when protein concentration is high. For gelatin-albumin mixtures, extent of gelatin adsorption increases with increase in the adsorption of BSA. The limit for saturation of adsorption for gelatin is not reached for many systems. At acid pH, adsorbed BSA appears to be desorbed from the surface in the presence of gelatin. From the results thus obtained the role of electrostatic and hydrophobic effects in controlling the adsorption process has been analysed.

Protein adsorption at solid-liquid interfaces: Part I--Affinities of proteins for alumina surface.

Extent of adsorption (gamma pw) of bovine serum albumin, beta-lactoglobulin, gelatin and myosin at the alumina-water interface has been measured as function of protein concentration (Cp) at several temperatures, pH, and ionic strengths of the medium. gamma pw for proteins in most cases increases with increase of protein concentration but it attains maximum value gamma pw(m) when Cp is high. Values of maximum adsorption have been examined in terms of molecular orientation, molecular size and shape and unfolding of the packed proteins at the interface. In few cases, gamma pw increases with increase of Cp without reaching a real state of saturation as a result of aggregation of molecules or extensive unfolding of the protein at the interface. In the case of beta-lactoglobulin at pH 5.2 and ionic strength 0.05, gamma pw in high concentration region decreases to zero value when Cp increases. For myosin at 45 degrees C and pH 6.4, and also at 27 degrees and pH 7.8, the values of gamma pw are all negative and these negative values increase with increase of Cp. All these results have been explained in terms of significant competitions of water and protein for binding to the surface sites of the powdered alumina. Adsorption of myosin has also been found to be affected in the presence of NaCl, KCl, CaCl2, KI, Na2SO4, LiCl and urea. The relative affinities of the adsorption of various proteins for the surface of alumina at different physical conditions of the system have been compared in terms of maximum values of adsorption attained when gamma pw is varied with Cp. The affinities are shown to be compared more precisely in terms of the standard free energy decrease for the saturation of the surface by protein as a result of the change in its concentration from zero to unity in the mole fraction scale.

Physico-chemical aspects of solubility of myosin in aqueous media.

Solubility of fish (Labio rohita) myosin has been studied at varying temperatures in presence of various inorganic salts like NaCl, KCl, NaBr, Na2SO4, KI, and organic solutes like sucrose and urea. The effect of pH on the solubility has also been studied both in absence and presence of NaCl. Thermal denaturation temperatures of myosin in presence of NaCl, KCl, NaBr and Na2SO4 were found to be 40 degrees, 40 degrees, 45 degrees and 50 degrees C respectively. Thermodynamic parameters like changes in standard free energy (delta G degrees), enthalpy (delta H degrees) and entropy (delta S degrees) for precipitation of myosin from solution phase to gel phase have been evaluated and the physico-chemical aspects have been critically discussed. The average delta G degrees for gel formation varied only between -30 and -40 kJ/mole of myosin, although the nature of solutes, temperature and folding state of protein have been grossly altered. A compensation effect has also been exhibited from the linear plot of average values of delta H degrees against T delta S degrees for various solutes.

Thermodynamics of binding water and solute to myosin.

From the isopiestic measurements of the extents of adsorption of water vapour by fish myosin at various values of water activities at three different temperatures, the changes in free energy, enthalpy and entropy of dehydration of the protein have been calculated. Extents of excess binding of solvent and solute to myosin have also been determined from isopiestic experiments in the presence of different inorganic salts, sucrose and urea respectively. Mols of water and solute respectively bound in absolute amounts to myosin have been evaluated from these data in limited range of solute concentrations. Free energy changes at different concentrations of these solutes have also been evaluated and their relations with 'salting-in' and 'salting-out' phenomena have been discussed. The order of the values of the standard free energy change for excess binding calculated with respect to an unified thermodynamic scale are found to be consistent with relative reactivity of binding water to myosin in the presence of inorganic salts, sucrose and urea.