Absorption Spectrum of Allophycocyanin Isolated from Anabaena cylindrica: Variation of the Absorption Spectrum Induced by Changes of the Physico-Chemical Environment1

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Abstract
The absorption spectrum of allophycocyanin of Anabaena cylindrica was studied. The extinctions of the main absorption bands (650 and 620 nm) varied depending on the protein concentration, ionic strength, and pH. At higher protein concentrations or higher ionic strength, the 650 nm band became stronger and the 620 nm band became weaker. At pH values lower than 6.0, reverse changes occurred in association with protein dissociation into monomer. Similar spectral variation was also induced by sugars and polyols. Glucose, sucrose, or glycerol (1–5 M) induced an increase in the 650 nm band and a decrease in the 620 nm band without causing any changes in protein conformation. Propylene glycol and ethylene glycol showed a reverse effect and caused protein dissociation into monomer. The difference spectra of all spectral changes were identical, consisting of a sharp and strong peak at 650 nm and a broad and weak one in the reverse direction at a wavelength below 620 nm. The spectral variation probably results from shifts of the electronic state of phycocyanobilin. We postulated that a protein field favorable to the state producing the 650 nm band is established around phycocyanobilin when the protein takes a “tight state” through protein association or by the action of sugar in aqueous environment; in a “relaxed state” in the monomer, the state of phycocyanobilin similar to that in phycocyanin becomes dominant.