[The effect of ethanol on heat denaturation of pepsinogen]

The effect of ethanol and medium pH on thermodynamic parameters and cooperativity of pepsinogen thermal denaturation have been studied by scanning microcalorimetry. Addition of 20% (v/v) ethanol decreases the protein temperature of denaturation by 10.7 degrees C at pH 6.4 and by 15.8 degrees C at pH 8.0. It decreases the denaturation heat capacity change of pepsinogen from 5.8 to 4.2 kcal/K.mol, but has no effect on the number of energetic domains (regions melting in an "all-or-none" manner). The dependences of calorimetric denaturation enthalpy on denaturation temperature in both aqueous solution and 20% ethanol are linear and converge at about 95 degrees C, which coincides with the converge temperature of similar dependencies shown for a number of proteins in aqueous and water-alcohol solutions. A change of pH from 5.9 to 8.2 in 20% ethanol has been shown to cause a decrease of the number of cooperatively melting regions in pepsinogen. This process involves no changes either in the secondary structure or in the local surroundings of aromatic amino acids. It is concluded that ethanol addition has no effect on pepsinogen denaturation cooperativity until there is sufficient influence on intramolecular charge distribution, taking place upon a change of pH.