Temperature-dependent Structural Perturbation of Tuna Myoglobin
نویسنده
چکیده
To unveil the mechanism of fast autooxidation of fish myoglobins, the effect of temperature on the structural change of tuna myoglobin was investigated. Purified myoglobin was subjected to preincubation at 5, 20, 50 and 40C. Overall helical structural decay through thermal treatment up to 95C was monitored by circular dichroism spectrometry, while the structural changes around the heme pocket was measured by ultraviolet/visible absorption spectrophotometry. As a result, no essential structural change of myoglobin was observed under 30C, roughly equivalent to their body temperature, but the structure was clearly damaged at 40C. The Soret band absorption hardly differed irrespective of preincubation temperature, suggesting that the structure around the heme pocket was not perturbed even after thermal treatment. Keywords—denaturation, myoglobin, stability, tuna.
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