Thermal Transitions and Stability of Fatty Acid-Containing and Defatted Bovine Serum Albumin (BSA).

DOI

Bibliographic Information

Other Title
  • 有脂および脱脂牛血清アルブミン（ＢＳＡ）の熱構造転移と安定性

Search this article

Description

The thermal denaturation (N-D transition) of fatty acid-containing and defatted (fatty acid-free) bovine serum albumin (BSA) at pH 7.00 was investigated by differential scanning microcalorimetry. The enthalpy change (ΔHcal) associated with the thermal transition from the native to the denatured state for the fatty acid-free BSA was about 30% lower than that for the fatty acid-containing BSA. The calorimetric data of two BSA's were analyzed on the basis of a double deconvolution method proposed by S. Kidokoro et. al. (Biopolymers 26, 231 (1987)). By this method, the thermal transition of the defatted BSA was analyzed to be a three-state transition, while the thermal transition of the fatty acid-containing BSA was estimated to be a four-state transition, corresponding to a three-domain structural model for this protein.

Journal

  • Netsu Sokutei

    Netsu Sokutei 19 (4), 163-169, 1992

    The Japan Society of Calorimetry and Thermal Analysis

Details 詳細情報について

  • CRID
    1390282680063144832
  • NII Article ID
    130003658522
  • DOI
    10.11311/jscta1974.19.163
  • ISSN
    18841899
    03862615
  • Text Lang
    ja
  • Data Source
    • JaLC
    • CiNii Articles
  • Abstract License Flag
    Disallowed

Report a problem

Back to top