Solution Properties of Phycocyanin. VI. The Characterization of the Phycocyanin Monomer

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  • 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
  • Fumiaki Ozeki
    Department of Food Science and Technology, Tokyo University of Fisheries
  • Yoshiyuki Matsui
    Department of Food Science and Technology, Tokyo University of Fisheries

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<jats:title>Abstract</jats:title> <jats:p>The monomer molecular weight of phycocyanin was determined by sedimentation equilibrium measurements in 6 mol/1 guanidine hydrochloride (GndCl) and by sodium dodecyl sulfate (SDS)–polyacrylamide gel electrophoresis. The former measurement gave the monomer molecular weight of 4.0×104. From the latter, the phycocyanin was found to be composed of two kinds of subunits, the molecular weights of which were 1.7×104 and 2.0×104. Assumimg that the phycocyanin monomer consists of two polypeptide chains, the molecular weight becomes 3.7×104. These values coincide with the value of 4.2×104 assumed in our previous works, which corresponds to onesixth of the hexamer molecular weight. The sedimentation coefficient, s25w, was 2.21 Svedberg unit, and the intrinsic viscosity in 6 mol/1 GndCl was 19.5 ml/g, at 25.0 °C. From these values, it was clear that the phycocyanin monomer was unfolded in the solvent.</jats:p>

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