Thermodynamic study of the influence of polyols and glucose on the thermal stability of holo-bovine α-lactalbumin

摘要

Thermal stability of bovine α-lactalbumin in buffer and dilute aqueous solutions of erythritol, xylitol, sorbitol, inositol and glucose was evaluated by fluorescence spectroscopy and circular dichroism. Results show that at the selected conditions, the transition is reversible and is well described by a two-state model. At low concentration the cosolutes do not show a structure stabilizing effect, and some of them even destabilize the protein. At higher concentration, all of them stabilize the native protein conformation; however, the extent of stabilization is lower than the effect shown with other proteins, presumably due to the lactalbumin incomplete unfolding.