MALDI-TOF INVESTIGATION OF LYSOZYME-ALBUMIN INTERACTION

Abstract

Proteins are the main components of living systems therefore they are a subject of study from different points of view. Under certain conditions, proteins are capable of self-organization forming oligomeric structures of various composition and new properties. The investigations of these transformations were carried out on two well known proteins: albumin and lyzozyme. It is shown that with increase in the concentration of lysozyme in relation to that of albumin the intensities of the peaks corresponding to associates, related to the intensities of the peaks corresponding to albumin and lysozyme, are also increased. Associates of albumin and lysozyme are forming in the stoichiometric ratios of 1:1, 1:2, 1:3, 1:4. A similar pattern is observed in the case of albumin dimer.

Keywords

• MALDI-TOF
• albumin
• lysozyme
• protein-protein interaction