1994
DOI: 10.1016/0040-6031(94)85168-9
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A combined scanning dilatometric and differential scanning calorimetric study of the thermal unfolding of bovine serum albumin

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Cited by 6 publications
(7 citation statements)
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“…4, curve A) shows a sigmoidal temperature dependence with a transition region at 60-63 • C which locates the temperature of unfolding of the protein molecules. Using differential scanning calorimetry, the maximum differential heat capacity of a BSA solution at pH = 7 has been found at 62 • C by Grasso and co-workers [40], in very good agreement with the temperature of unfolding observed in our study.…”
Section: Fluorescence Spectroscopysupporting
confidence: 91%
“…4, curve A) shows a sigmoidal temperature dependence with a transition region at 60-63 • C which locates the temperature of unfolding of the protein molecules. Using differential scanning calorimetry, the maximum differential heat capacity of a BSA solution at pH = 7 has been found at 62 • C by Grasso and co-workers [40], in very good agreement with the temperature of unfolding observed in our study.…”
Section: Fluorescence Spectroscopysupporting
confidence: 91%
“…Lysozyme, BSA, a-lactalbumin, and insulin were tested with our TEM grid cell. The pIs of lysozyme, BSA, 21,22 a-lactalbumin, 23,24 and insulin 25,26 are 11.4, 5.3, 4.2, and 5.3, respectively. The respective sizes for these proteins are 14.9, 66.4, 14.2, and 6 kilodalton (kDa).…”
Section: Resultsmentioning
confidence: 99%
“…15,20,21 In this article, two different proteins were chosen as model proteins that vary in protein net charge and thermodynamic stability against unfolding, namely, hen egg white lysozyme (pH IEP y 11, DG y 63 kJ mol 21 ) 24,25 and bovine serum albumin (pH IEP y 4.8, DG y 18 kJ mol 21 ). 26,27 Therefore, the strength of the interactions of these proteins with a negatively charged TMA coated surface would be different, which can lead to different adsorption patterns on a TMA modified surface. The adsorption behavior of BSA and lysozyme was studied in a wide pH range in addition to the measurement of the surface potential during the protein interaction.…”
Section: Introductionmentioning
confidence: 99%