TABLE 1.
Comparison of different intermediates formed during spontaneous and GroEL-assisted refolding
Refolding of MSG was carried out in 20 mm Tris, pH 7.9, 300 mm NaCl, 10 mm MgSO4, 10 mm KCl, 1 mm TCEP HCl, 10% glycerol in the absence and presence of 1 μm GroEL such that final GdnHCl and MSG concentrations were 0.1 m and 0.25 μm, respectively. A description of the different intermediates is given in Fig. 9.
| Properties | I-G | IC-G | IN | N |
|---|---|---|---|---|
| Tryptophan fluorescence | 0.88 | 1 | 1 | 1 |
| ANS fluorescence | 0.6 | 0.3 | 0.5 | 0.17 |
| Enzymatic activity | Not active | Active | Active | Active |
| Trypsin resistance (%) | 30 | 85 | 65 | 100 |