Acta Phys. -Chim. Sin. ›› 2010, Vol. 26 ›› Issue (02): 304-310.doi: 10.3866/PKU.WHXB20100141

• STRUCTURE CHEMISTRY • Previous Articles     Next Articles

Hydration of β-Lactoglobulin in Magnetized Water: Effect of Magnetic Treatment on the Cluster Structure of Water and Hydration Properties of Proteins

HE Jin-Song, YANG Hong-Wei, CAI Ran, LO Chih-Kang, ZHU Wan-Peng   

  1. Department of Environmental Science and Engineering, Tsinghua University, Beijing 100084, P. R. China; Central Research Institute, Ting Hsin International Group, Tianjin 300457, P. R. China
  • Received:2009-08-09 Revised:2009-10-28 Published:2010-01-26
  • Contact: HE Jin-Song, YANG Hong-Wei E-mail:hejinsong@mail.tsinghua.edu.cn; yanghw@tsinghua.edu.cn

Abstract:

To investigate the hydration of proteins in magnetized water, pure water was treated with a static magnetic field (MF) over different effective treatment time (teff). Viscosimetry and oxygen nuclear magnetic resonance (17O-NMR) spectra were recorded. The hydration properties of β-lactoglobulin (β-Lg) in magnetized water were examined by differential scanning calorimetry (DSC) and NMR. By increasing teff, the internal energy of the water decreased and the concentration of“hydrogen-bonded”water increased. This result indicates that MF treatment promotes the formation of water clusters, which can be attributed to an increase in hydrogen bonding. For the β-Lg solution prepared in magnetized water, the mobility of water molecules around the β-Lg surface did not change significantly with an increase in teff but the quantity of non-freezable bound water increased. This suggests that β-Lg hydration is related to the formation of water clusters, which depends on the hydrogen-bonding structure of water and can be varied by MF treatment.

Key words: Magnetization, Hydrogen bond, Water molecule cluster, Protein hydration

MSC2000: 

  • O641