Solution Properties of Phycocyanin. II. Studies of the Molecular Shape and Size by Using the Shell Model

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  • Akira Kotera
    Department of Food Science and Technology, Tokyo University of Fisheries
  • Takahide Saito
    Department of Food Science and Technology, Tokyo University of Fisheries
  • Naomichi Iso
    Department of Food Science and Technology, Tokyo University of Fisheries
  • Haruo Mizuno
    Department of Food Science and Technology, Tokyo University of Fisheries
  • Nobuo Taki
    Department of Food Science and Technology, Tokyo University of Fisheries

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<jats:title>Abstract</jats:title> <jats:p>The number-average molecular weight and intrinsic viscosity of phycocyanin, isolated from Porphyra tenera, have been determined by osmotic pressure and viscosity measurements at various values of pH and ionic strength. The molecular shape and size for phycocyanin aggregates were also discussed by comparing the experimental values of sedimentation coefficient and intrinsic viscosity with the calculated results obtained by using the shell model theory. It is shown that the aggregate of phycocyanin at pH 5.4 is a hexamer of molecular weight 256000 and the structure consists of six juxtaposed monomers. The monomer is a prolate ellipsoid of 35 Å in diameter and 105 Å length. This structure for the hexamer is consistent with the model proposed by Jennings. At pH 6.8, it is shown that the number-average molecular weight of phycocyanin depends on the ionic strength in solution.</jats:p>

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