Characterization of acid-induced molten globule like state of ficin |
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| Authors: | K.B. Devaraj Parigi Ramesh Kumar V. Prakash |
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| Affiliation: | aDepartment of Protein Chemistry and Technology, Central Food Technological Research Institute (A Constituent Laboratory of CSIR), Cheluvamba Mansion, KRS Road, Mysore 570020, India |
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| Abstract: | Effect of pH on the conformational behaviour of ficin (EC 3.4.22.3), a cysteine protease from the latex of Ficus carica was monitored by circular dichroism, fluorescence spectroscopy, ANS binding and hydrodynamic studies. The results obtained from near- and far-UV CD, intrinsic fluorescence and ANS binding studies demonstrate that ficin exhibits the characteristic properties of molten globule at acidic conditions between pH 1.4 and 2.0. Ficin at pH 1.4 retained about  74% secondary structure with a substantial loss of tertiary structure. The acid-induced state was found to have a compact shape as measured by Stokes radius on size exclusion chromatography. |
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| Keywords: | Ficin Protein folding Molten globule Acid-unfolding Cysteine protease |
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