Hydration Study of Proteins in Solution by Microwave Dielectric Analysis
Hydration Study of Proteins in Solution by Microwave Dielectric Analysis
复制标题
通过微波介电分析研究溶液中蛋白质的水合
DOI：
10.1021/jp953331k
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发表时间：
1996
期刊：
影响因子：
--
通讯作者：
T. Kodama
中科院分区：
文献类型：
--
作者：
Makoto Suzuki;J. Shigematsu;T. Kodama
我们提出了一种方法，用于评估蛋白质的水合作用，使人们能够评估的量的限制水和区分“弱”和“强”限制水的蛋白质在水溶液中使用微波介电测量。使用精密微波网络分析仪和恒温玻璃池在20.0 ± 0.01 °C下使用开放式平面同轴探针进行测量。检查的蛋白质是细胞色素c，肌红蛋白，卵清蛋白，牛血清白蛋白和血红蛋白。本方法是基于瓦格纳方程和Hanai方程的乳液分析，并假定有“弱”约束水的蛋白质，具有简单的德拜型弛豫在千兆赫区域和水合溶质的介电常数在高频极限由原子团的电子极化。这种分析使我们能够更精确地表征蛋白质在水中的水合状态。
We propose a method for evaluating protein hydration which enables one to evaluate the amount of restrained water and distinguish between “weakly” and “strongly” restrained water on proteins in an aqueous solution using microwave dielectric measurement. Measurements were taken with a precision microwave network analyzer and a thermostated glass cell at 20.0 ± 0.01 °C with an open-end flat-surface coaxial probe. Examined proteins were cytochrome c, myoglobin, ovalbumin, bovine serum albumin, and hemoglobin. The present method is based on the Wagner equation and the Hanai equation for emulsion analysis and assumes that there is “weakly” restrained water on proteins which has a simple Debye-type relaxation in the gigahertz region and that the dielectric constants of hydrated solutes at high-frequency limits are given by the electron polarizations of atom groups. This analysis enabled us to characterize more precisely the hydration state of proteins in water.