The stabilizing role of Trehalose, Sucrose,
Sorbitol and Mannitol as sugar osmolytes and polyols on
beta-lactoglobulin A (b-lgA) against its chemical denatur-
ation at pH 2.0 and 25 C has been explored by means of
UV–vis spectroscopy. It has been observed that DGD
o
of
b-lgA in the presence of 10% (w/v) Trehalose, Sucrose,
Sorbitol and Mannitol is increased. We report that the
functional dependence of DGD of proteins in the absence
and the presence of sugar osmolytes on denaturant
concentration is linear. Trehalose is found to induce
remarkable stability of b-lgA against chemical denatur-
ation. Furthermore, we assumed sugar osmolytes do not
affect the secondary and tertiary structures of the native
and GdnHCl-denatured states.
کلید واژگان :
b-Lactoglobulin A Sugar osmolytes Protein stability
