Temperature dependence of 1H chemical shifts in proteins

Temperature coefficients have been measured by 2D NMR methods forthe amide and CH proton chemical shifts in two globularproteins, bovine pancreatic trypsin inhibitor and hen egg-white lysozyme.The temperature-dependent changes in chemical shift are generally linear upto about 15° below the global denaturation temperature, and the derivedcoefficients span a range of roughly –16 to +2 ppb/K for amide protonsand –4 to +3 ppb/K for CH. The temperaturecoefficients can be rationalized by the assumption that heating causesincreases in thermal motion in the protein. Precise calculations oftemperature coefficients derived from protein coordinates are not possible,since chemical shifts are sensitive to small changes in atomic coordinates.Amide temperature coefficients correlate well with the location of hydrogenbonds as determined by crystallography. It is concluded that a combined useof both temperature coefficients and exchange rates produces a far morereliable indicator of hydrogen bonding than either alone. If an amide protonexchanges slowly and has a temperature coefficient more positive than–4.5 ppb/K, it is hydrogen bonded, while if it exchanges rapidly andhas a temperature coefficient more negative than –4.5 ppb/K, it is nothydrogen bonded. The previously observed unreliability of temperaturecoefficients as measures of hydrogen bonding in peptides may arise fromlosses of peptide secondary structure on heating.