Influence of surface groups of proteins on water studied by freezing/thawing hysteresis and infrared spectroscopy Original Research Article

The influence of proteins and solutes on hysteresis of freezing and melting of water was measured by infrared (IR) spectroscopy. Of the solutes examined, poly-l-arginine and flounder antifreeze protein produced the largest freezing point depression of water, with little effect on the melting temperature. Poly-l-lysine, poly-l-glutamate, cytochrome c and bovine serum albumin had less effect on the freezing of water. Small compounds used to mimic non-polar (trimethylamine N-oxide, methanol), positively charged (guanidinium chloride, NH4Cl, urea) and negatively charged (Na acetate) groups on protein surfaces were also examined. These molecules and ions depress waterʹs freezing point and the melting profiles became broad. Since infrared absorption measures both bulk solvent and solvent bound to the solutes, this result is consistent with solutes interacting with liquid water. The amide I absorption bands of antifreeze protein and poly-l-arginine do not detectably change with the phase transition of water. An interpretation is that the antifreeze protein and poly-l-arginine order liquid water such that the water around the group is ice-like.