The thermal coagulation of unfractionated whey proteins was inhibited by various sugars. The disaccharides, sucrose and lactose, were most effective, and the amino sugar, glucosamine, least effective in this respect. Ultraviolet absorption and light-scattering measurements on the thermal denaturation and coagulation of both unfractionated and individual whey proteins (alpha-lactalbumin, beta-lactoglobulin, and bovine serum albumin) showed that sucrose promotes the denaturation of these proteins but inhibits their subsequent coagulation. These results are interpreted in terms of the effect of sucrose on the hydrophobic interactions between solvent and protein.
The 215 and 260 mμ absorbance patterns of oxaloacetic acid (OAA) solutions at various pH values, subjected to temperature shifts, show a progression in both the maximum absorbance reached and the nature of the temperature effect. The levels of pyruvate, the product of OAA decarboxylation, change appreciably as well. A multiple equilibrium system is proposed to relate OAA acid dissociations, keto–enol tautomerization, and decarboxylation.
The intracellular location of oxalacetate keto-enol-tautomerase (oxaloacetate keto-enolisomerase) (EC 5.3.2.2) has been determined in two types of animal cells, rat liver and pig kidney. Two fractionation procedures were adopted and modified to suit each type of tissue. One fractionation procedure gave the soluble phase, microsomal and mitochondrial fractions, while the other isolated the nuclear fraction. The tautomerase is distributed among the soluble phase, microsomes and mitochondria in both tissues. Fractionation efficiency was checked by determining percentage recoveries of enzymic activity and total protein after each step, by microscopy studies and by determining the distribution of several marker enzymes.
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