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Investigating Protein Metalation with the IMS-TOF

The metalation of hen egg white lysozyme impacts protein stability as shown by ion mobility mass spectrometry, differential scanning calorimetry, and X-ray crystallography

Matthew P. Sullivan, Richard L. Kingston,David C. Goldstone & Christian G. Hartinger, University of Auckland, Australia
Michael Groessl, TOFWERK, Switzerland
Samuel M. Meier, University of Vienna, Austria

Chemical Communications, 2017, DOI: 10.1039/c6cc10150j

In this recent publication, metalation of hen egg white lysozyme (HEWL) with organometallics was studied with physicochemical methods in solid state, solution and the gas phase. While metalation did not affect the crystal structure of HEWL significantly, protein destabilisation was detected in gas phase and solution.