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Calcium-Binding Protein Protocols Calcium-Binding Protein Protocols

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202 Berliner<br />

Fig. 5. Low-temperature X-band EPR spectra of a 1 mM VO 2+ -α-LA complex,<br />

pH 7.4 (10 mM HEPES buffer, T = 77 K). Experimental conditions were as follows:<br />

frequency, 9.129 GHz; microwave power, 20 mW; modulation amplitude, 10 G; time<br />

constant, 0. 128 s; scan time, 4 min; field set, 3400 G; scan range, 1600 G. Inset:<br />

Upfield portion of the spectrum at fivefold higher gain. Reproduced with permission<br />

from ref. 13.<br />

4. Notes<br />

1. When studying metal–protein complexes, it is important to try multifrequency<br />

experiments. Although X-band (9.5 GHz) spectrometers are very common, the<br />

other frequencies (S-band, Q-band, W-band) are available at some of the EPR<br />

centers in the United States and various specialized labs around the world.<br />

2. In order to verify that binding occurred at the principal binding site, the EPR<br />

spectra must be measured in excess calcium in order to displace the paramagnetic<br />

ion. One must still be cautious to check that secondary-site binding occurs<br />

between the displaced paramagnetic ion and the protein (14).<br />

3. More detailed spectral features of the electronic coordination to the cation are<br />

more discernible in frozen solution. The most ideal situation would be single<br />

crystals of metal-bound protein.<br />

4. Spin-labeled proteins must be exhaustively dialyzed or chromatographed to<br />

remove all remnants of free unreacted label. A second, more difficult to reconcile<br />

problem is that where the protein is partially proteolyzed or denatured after labeling.<br />

Occasionally, gel permeation or sophisticated HPLC methods might separate<br />

away the approx 1–5% damaged protein which nonetheless contributes an<br />

intense narrow three-line component to the spin-label spectrum.<br />

5. In order to emphasize the covalently bound components of spin-labeled proteins,<br />

it is often desirable to slow the motion of the overall protein or local (labeled)

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