scholarly journals Stopped-Flow Kinetic Study of the Complex Formation between Pyridoxal 5′-Phosphate and Bovine Serum Albumin

1986 ◽  
Vol 59 (11) ◽  
pp. 3399-3403 ◽  
Author(s):  
Kiyofumi Murakami ◽  
Yukio Kubota ◽  
Yasuo Fujisaki ◽  
Takayuki Sano
Keyword(s):  
Bovine Serum Albumin ◽  
Complex Formation ◽  
Serum Albumin ◽  
Kinetic Study ◽  
Bovine Serum ◽  
Stopped Flow

Heteroprotein complex formation of bovine serum albumin and lysozyme: Structure and thermal stability

2018 ◽  
Vol 74 ◽  
pp. 267-274 ◽  
Author(s):  
Monique Barreto Santos ◽  
Carlos Wanderlei Piler de Carvalho ◽  
Edwin Elard Garcia-Rojas
Keyword(s):  
Thermal Stability ◽  
Bovine Serum Albumin ◽  
Complex Formation ◽  
Serum Albumin ◽  
Bovine Serum

Electrostatic Interaction and Complex Formation between Gum Arabic and Bovine Serum Albumin

2010 ◽  
Vol 11 (12) ◽  
pp. 3367-3374 ◽  
Author(s):  
T. Vinayahan ◽  
P. A. Williams ◽  
G. O. Phillips
Keyword(s):  
Bovine Serum Albumin ◽  
Complex Formation ◽  
Serum Albumin ◽  
Electrostatic Interaction ◽  
Bovine Serum ◽  
Gum Arabic

Kinetic Study on the Interaction Between 5-Sulfosalicyclic Acid and Bovine Serum Albumin with a Wireless Magnetoelastic Biosensor

2009 ◽  
Vol 7 (2) ◽  
pp. 148-152
Author(s):  
Xianjuan Gao ◽  
Yujun Zhang ◽  
Chuntao Zhao ◽  
Xiaolei Sheng ◽  
Ruiyan Zhen
Keyword(s):  
Bovine Serum Albumin ◽  
Serum Albumin ◽  
Kinetic Study ◽  
Bovine Serum

scholarly journals Formation of Nanocomplexes between Carboxymethyl Inulin and Bovine Serum Albumin via pH-Induced Electrostatic Interaction

Molecules ◽  
2019 ◽  
Vol 24 (17) ◽  
pp. 3056 ◽  
Author(s):  
Guiying Huang ◽  
Jun Liu ◽  
Weiping Jin ◽  
Zihao Wei ◽  
Chi-Tang Ho ◽  
...  
Keyword(s):  
Sodium Chloride ◽  
Bovine Serum Albumin ◽  
Complex Formation ◽  
Serum Albumin ◽  
Electrostatic Interaction ◽  
Bovine Serum ◽  
Titration Calorimetry ◽  
Food Ingredients ◽  
Enthalpy Changes ◽  
Ft Ir

As a functional polysaccharide, inulin was carboxymethylated and it formed nanocomplexes with bovine serum albumin (BSA). The success of obtaining carboxymethyl inulin (CMI) was confirmed by a combination of Fourier transform Infrared (FT-IR), Raman spectroscopy, gel permeation chromatography (GPC), and titration. The effects of pH and ionic strength on the formation of CMI/BSA nanocomplexes were investigated. Our results showed that the formation of complex coacervate (pHφ1) and dissolution of CMI/BSA insoluble complexes (pHφ2) appeared in pH near 4.85 and 2.00 respectively. FT-IR and Raman data confirmed the existence of electrostatic interaction and hydrogen bonding between CMI and BSA. The isothermal titration calorimetry (ITC) results suggested that the process of complex formation was spontaneous and exothermic. The complexation was dominated by enthalpy changes (∆Η < 0, ∆S < 0) at pH 4.00, while it was contributed by enthalpic and entropic changes (∆Η < 0, ∆S > 0) at pH 2.60. Irregularly shaped insoluble complexes and globular soluble nanocomplexes (about 150 nm) were observed in CMI/BSA complexes at pH 4.00 and 2.60 while using optical microscopy and atomic force microscopy, respectively. The sodium chloride suppression effect on CMI/BSA complexes was confirmed by the decrease of incipient pH for soluble complex formation (or pHc) and pHφ1 under different sodium chloride concentrations. This research presents a new functional system with the potential for delivering bioactive food ingredients.

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