The Effect of Glycosylation on Interparticle Interactions and Dimensions of Native and Denatured Phytase

Abstract

Glycosylation affects the physical properties of proteins in a number of ways including solubility and aggregation behavior. To elucidate the mechanism underlying these effects, we have measured second virial coefficients ( A 2 ) of the heavily glycosylated pheniophora lycii phytase (Phy) and its enzymatically deglycosylated counterpart (dgPhy) in native and in denatured form by means of small angle x-ray scattering. The measured A 2-values show that the native forms of Phy and dgPhy are equally repulsive at the studied pH 8 where A 2 equals 10.9 ± 0.1 × 10 4 mL mol g −2. However, when thermally denatured, the A 2 of dgPhy decreases to 9.0 ± 0.2 × 10 4 mL mol g −2 whereas it remained unchanged for Phy. In accord with earlier investigations, the p( r) -function measured here suggested that the glycans did not affect the peptide structure of the native protein. Conversely, glycosylation markedly changed the structure of thermally denatured protein. This was evident from the radius of gyration, which increased by 32% for Phy and only 11% for dgPhy on denaturation. We suggest that this expanding effect of the glycans on the denatured protein conformation relies on steric hindrance that limits the range of torsion angles available to the polypeptide.