Complexes of bovine serum albumin with sulphated polysaccharides: effects of pH, ionic strength and high pressure treatment

Enthalpy relaxation of bovine serum albumin and implications for its storage in the glassy state

“…Studies based on the use of high pressure have shown that BSA will undergo unfolding, loss of surface hydrophobicity, and aggregation at 400 MPa. 39 Stabilization of proteins due to their hydrophobic properties has been implicated in cold denaturation. 40,41 The hydrophobic forces become less as the water supercools.…”

Emulsifying properties of ovalbumin in mixtures with sulphated polysaccharides: effects of pH, ionic strength, heat and high-pressure treatment

“…It is interesting to note that previous studies carried out on b-Lg emulsions have also shown¯occulation, 43 although the effect of high pressure on d 43 and creaming behaviour was somewhat less when the treatment was applied after emulsion formation. 14 On the basis of the experimental results presented in this paper and data from previous studies 10,20,22 we assume that high-pressure processing leads to the dissociation of the electrostatic protein±polysacchar-ide complex(es). During the`holding period' at the set treatment pressure, OVA becomes denatured and so exposes more charged groups.…”

“…For instance, we have reported that at neutral pH and low ionic strength, electrostatic complex(es) are formed between bovine serum albumin (BSA) and either (i) dextran sulphate (DS) 19±21 or (ii) i-or k-carrageenan (i-or k-CAR). 22 Furthermore, pH and ionic strength were found to be important variables controlling the strength of complexation.…”

“…The application of pressure (600 MPa for 20 min) was found to induce the formation of stronger complex(es) which seemed to protect the protein against disulphide bridging during or after treatment. 21,22 Experimental data have demonstrated that bridginḡ occulation of BSA-stabilised oil-in-water emulsions can be induced at low ionic strength by the addition of DS 24 or i-or k-CAR. 23,25 In accord with earlier solution work 21,22 the nature of the¯occulation and creaming behaviour appears to be related to the density of sulphate groups on the polysaccharide (DS b i-CAR b k-CAR).…”

Unique characteristics of self-assembly of bovine serum albumin and fucoidan, an anionic sulfated polysaccharide, under various aqueous environments

“…Furthermore, complexation of BSA with dextran sulfate features an even stronger electrostatic interaction than that with i-carrageenan. These interactions are dependent on the charge densities of natural sulfated polysaccharides (Galazka, Smith, Ledward, & Dickinson, 1999). However, BSA/fucoidan (strong sulfated polysaccharide) complexes have not been analyzed before.…”