Immobilized metal affinity chromatography (IMAC) was investigated for its ability to characterize the histidine-related surface structure of a protein, that is, a histidine residue's surface accessibility and its potential involvement in intramolecular interactions. T4 lysozyme was chosen as the model protein. Seven amino acid sites were selected on the basis of their relative surface accessibility, and they were substituted with histidine via site-directed protein mutagenesis to generate seven T4 lysozyme variants, each containing only one histidine residue on its surface, with various surface accessibility. IMAC was then used to experimentally quantify the interaction of each lysozyme variant with immobilized copper ions. A direct correlation was shown between the protein binding affinity and the surface accessibility of the histidine residue. Of all the lysozyme variants, K83H and K147H showed unusually low binding strength, as compared with variants having a histidine residue with a similar surface accessibility. However, with the aid of molecular modeling, their relatively low binding affinities were predicted to be the result of the involvement of the histidine residue in intramolecular interactions. In contrast to previously reported results, our results showed that lysozyme still binds to the IMAC column, even if its histidine residue is involved in intramolecular bonding, such as a hydrogen bond, albeit at reduced strength, as compared with the variant containing a histidine residue with a similar surface accessibility.

The apple growers and packaging houses are interested in methods that can evaluate the quality of apples non-destructively. Harvested fruits are a mixture of immature, mature, and over mature fruits, thereby posing a great problem in deciding their end use and storage time. It is expected that the technique developed from the present project could be effectively used to classify the harvested fruit into immature, mature and over mature apples, rapidly and nondestructively. It would also help the growers to predict the optimum dates to harvest the fruits.York and Gala were the varieties of apples that were used in this study and were obtained from Virginia Tech College of Agriculture and Life Sciences Kentland Farm. Apples were harvested at different times resulting in different maturity groups (immature, mature and ripe).Gala apples were harvested on three dates with an interval of 10 days, while York apples were harvested on four dates with an interval of 14 days. They were stored at 0 o C until sampled. For each harvest date, the experiments were conducted in two sets (10 each) on two consecutive days. First the ethylene levels were measured, followed by gas chromatograph and electronic nose. Then the maturity indices were measured.Three maturity indices, starch index, firmness and soluble solids were used as the three variables for the statistical analysis to identify and categorize the fruits into three maturity categories referred as immature, mature and over mature fruits. Apples were also categorized into three maturity groups based on the emanation levels of the aroma compounds evolved from the fruits. Then electronic nose sensor responses were categorized into the above maturity categories, and their effectiveness was determined using a statistical procedure called Discriminant Analysis (DA). From the DA cross validation results the correct classification percentage for Gala andYork apples into maturity groups was 95%. The Electronic nose sensor's effectiveness to categorize the same observations based on sensor responses in to the above classified maturity categories was 83% correct in case Gala apples and 69% for York apples. The EN sensors response data were analyzed by the EN system software and the correct classification percentage for Gala was 83% and for York was 81%. Aroma-based categorization for Gala apples was 100% correct, while the electronic nose for the same analysis was 80%.Based on the three physical parameters, an objective evaluation of maturity could be accomplished. Principal Component Analysis, Canonical Discriminant Analysis and DA results demonstrated that the electronic nose could be used to classify apples into three identified maturity-based groups. The EN sensors (Gala apples), could also classify the apples into aromabased categories. Thus, it can be concluded that the EN system holds promise as non-destructive evaluation technique to determine the maturity of an apple.iv Acknowledgements

Electrostatic forces play a major role in maintaining both structural and functional properties of proteins. A major component of protein electrostatics is the interactions between the charged or titratable amino acid residues (e.g., Glu, Lys, and His), whose pK(a) (or the change of the pK(a)) value could be used to study protein electrostatics. Here, we report the study of electrostatic forces through experiments using a well-controlled model protein (T4 lysozyme) and its variants. We generated 10 T4 lysozyme variants, in which the electrostatic environment of the histidine residue was perturbed by altering charged and neutral amino acid residues at various distances from the histidine (probe) residue. The electrostatic perturbations were theoretically quantified by calculating the change in free energy (DeltaDeltaG(E)) using Coulomb's law. On the other hand, immobilized metal affinity chromatography (IMAC) was used to quantify these perturbations in terms of protein binding strength or change in free energy of binding (DeltaDeltaG(B)), which varies from -0.53 to 0.99 kcal/mol. For most of the variants, there is a good correlation (R(2) = 0.97) between the theoretical DeltaDeltaG(E) and experimental DeltaDeltaG(B) values. However, there are three deviant variants, whose histidine residue was found to be involved in site-specific interactions (e.g., ion pair and steric hindrance), which were further investigated by molecular dynamics simulation. This report demonstrates that the electrostatic (DeltaDeltaG(Elec)) and microstructural effects (DeltaDeltaG(Micro)) in a protein can be quantified by IMAC through surface histidine mediated protein-metal ion interaction and that the unique microstructure around a histidine residue can be identified by identifying the abnormal binding behaviors during IMAC.

The structure of a protein directly affects its function. Therefore, characterization of recombinant protein structures is important but is a challenging task. One of the important forces that play a major role in maintaining both structural and functional properties of proteins is electrostatic interactions among different amino acid residues. In this article, cation exchange chromatography was used to study how the microstructure of some charged amino acid residues may affect a protein's retention. Two sets of T4 lysozyme variants were generated. The first set included seven variants that varied in their charge distribution. These variants were obtained by replacing a charged amino acid residue at different sites on lysozyme. The second set included ten variants that varied in both net charge and charge distribution, and these variants were obtained by replacing charged and neutral amino acid residues at different sites on the protein. The microstructure was quantified by calculating the relative hydrophilicity around the replacing amino acid residue. The retention times of all variants were compared with the retention time of the respective control variant. Among the first set of variants, there was a direct correlation (R(2) = 0.93) between the relative hydrophilicity of the replaced amino acid and the protein's retention time, except for two variants (K83H and K124H) whose replacing amino acid residue was involved in intramolecular interactions. For the second set, there was a direct correlation (R(2) = 0.97) between the change in net charge (-2 to +2 units) and the retention times. However, the retention times of two variants (R76D and R76S) did not follow the correlation. We hypothesize that the structure around the replacing charged group is responsible for the deviated protein retention pattern.