Investigation of Thermal Denaturation of Barley Nonspecific Lipid Transfer Protein 1 (ns-LTP1b) by Nuclear Magnetic Resonance and Differential Scanning Calorimetry

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Authors

MATEJKOVÁ Michaela ŽÍDKOVÁ Jitka ŽÍDEK Lukáš WIMMEROVÁ Michaela CHMELÍK Josef SKLENÁŘ Vladimír

Year of publication 2009
Type Article in Periodical
Magazine / Source Journal of Agricultural and Food Chemistry
MU Faculty or unit

Faculty of Science

Citation
Field Food production
Keywords Non-specific lipid transfer protein 1; barley grain; thermaldenaturation; nuclear magnetic resonance; differential scanningcalorimetry
Description Process of thermal denaturation of covalently modified form of barley grain non-specific lipid transfer protein 1b (ns-LTP1b) was investigated by nuclear magnetic resonance (NMR) and differential scanning calorimetry (DSC) up to 115\,$^\circ$C. The denaturation was found to be irreversible and highly cooperative. A method of numerical quantitative analysis allowing to fit the NMR data to a transition-state model without further simplification was developed. Based on the obtained values of transition state enthalpy and entropy, rate of denaturation was calculated as a simple measure of protein stability at various temperatures. Effect of disulfide bond reduction on thermal denaturation of ns-LTP1b was studied and discussed in the context of quality control of barley products during storage and processing.
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