Thermostability of haemoglobins from Antarctic fish

Summary Proteins from Antarctic fish are less stable at high temperatures than those from fish from lower latitudes. Investigations into the thermostability of haemoglobins from a range of Antarctic teleosts have been carried out for comparison with data from temperate species. Haemoglobin concentrations following periods of heating at 50°C were analysed spectrophotometrically and the time taken for 50% denaturation (t_50%) determined. The effects of pH and salt concentrations were also examined. With the exception of that of Rhigophila dearborni, the haemoglobins were found to be relatively unstable with t_50% values ranging from 7.7 to 29.9 min at pH 7. All haemoglobins became less stable on addition of KCl but the effect of pH was variable. Freezing had no effect on the stability of haemoglobin from Dissostichus mawsoni. The thermostability of haemoglobin from a temperate nototheniid, Notothenia angustata, was within the range displayed by its antarctic relatives and it would seem that in general the differences between genera are as great as those between Antarctic and temperate species as a whole.