1997
DOI: 10.1016/s0141-8130(97)01159-8
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DSC studies on bovine serum albumin denaturation Effects of ionic strength and SDS concentration

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Cited by 208 publications
(160 citation statements)
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“…1, clearly displaying the LCST phase behavior. At pH = 7.0 and at moderate ionic strengths, the denaturation temperature of BSA is above 60 1C, [47][48][49] preventing the extension of the phase diagram to higher temperatures. We note that for temperatures higher than 45 1C, the dense phases became gel-like and the determined protein concentrations on the high density side of the binodal are smaller than those at lower temperatures.…”
Section: Binodal Of Lcst-llps For a Given Protein-salt Compositionmentioning
confidence: 99%
“…1, clearly displaying the LCST phase behavior. At pH = 7.0 and at moderate ionic strengths, the denaturation temperature of BSA is above 60 1C, [47][48][49] preventing the extension of the phase diagram to higher temperatures. We note that for temperatures higher than 45 1C, the dense phases became gel-like and the determined protein concentrations on the high density side of the binodal are smaller than those at lower temperatures.…”
Section: Binodal Of Lcst-llps For a Given Protein-salt Compositionmentioning
confidence: 99%
“…[4][5][6][7][8][9][10][11][12][13][14] The status of bovine serum albumin (BSA) during denaturation has been analyzed and confirmed using far-ultraviolet circular dichroisom. 13,14 Thermal analysis using differential scanning calorimetry (DSC) discloses the thermodynamic conditions under which denaturation occurs and quantifies the enthalpy of denaturation.…”
mentioning
confidence: 99%
“…[4][5][6][7][8]18 It has been reported that DSC studies of BSA reveal the thermodynamics of the protein associated with denaturation, specifically the change in specific heat and enthalpy near the denaturation temperature T d . [6][7][8] However, relatively less attention has been paid to k of BSA (k BSA ). 18 Therefore, we measured k of aqueous solutions of BSA (k sol ) by varying T and pH to determine how denaturation affects thermal transport in the solutions.…”
mentioning
confidence: 99%
“…T max for the native protein depends on factors such as the ionic strength and the pH of the samples 17,18 and values ranging from 56 C to 86 C have been reported. [33][34][35][36] Under our experimental conditions, T max was around 66 C ( Fig. 5 and H-NMR spectrum of the poly(amidoamine)s. 35 or interferon 38 has improved the thermal stability of the proteins, PEG seemed to be inefficient when used to form non-covalent complexes.…”
Section: Interaction With Bsamentioning
confidence: 75%