Ionic strength and pH effects on optical thermographs for bovine serum albumin (BSA)
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| Format: | Artículo científico |
| Language: | en |
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Sociedad Mexicana de Nutrición y Tecnología de Alimentos
2007
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| _version_ | 1866817228965412864 |
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| author | T. Kongraksawech |
| author_facet | T. Kongraksawech |
| contents | Ionic strength and pH effects on optical thermographs for bovine serum albumin (BSA) T. Kongraksawech P. Vázquez Landaverde J. Huerta Ruelas J. A. Torres Química transmitted light Optical properties bovine serum albumin An optical method using a custom-built system was investigated to study heating effects on bovine serum albumin(BSA) as affected by pH and ionic strength (IS). Changes in the optical rotation (OR) and transmitted light (TL) of BSA in0.01 M phosphate buffer at pH 6.1, 7, and 7.9 with IS maintained at 0.04, 0.08, and 0.16 were monitored while heating thesolution at ~6 °C/min from room temperature to ~85 °C. There was no significant effect of IS on BSAs denaturationtemperature (Td) values. Td was affected by pH with lower values observed at pH 7.9 than at pH 7 but not statisticallydifferent from values at pH 6.1. Values at pH 6.1 and 7 were not significantly different either. These observations wereconsistent with literature values determined by differential scanning calorimetry. Changes in the TL signal, reflecting theformation of an opaque gel, were not detected at pH 7.9, identified only at the two highest IS at pH 7, and observed alwaysat pH 6.1, i.e., closest to the pH value for the isoelectric point (pI) of BSA reported to be around pH 4.7 to 5.2. Promotingof gel formation by IS was attributed to the screening of intra- and intermolecular electrostatic forces. 2007 artículo científico 1135-8122 https://www.redalyc.org/articulo.oa?id=72440503 en http://www.redalyc.org/revista.oa?id=724 Ciencia y Tecnología Alimentaria application/pdf Sociedad Mexicana de Nutrición y Tecnología de Alimentos Ciencia y Tecnología Alimentaria (México) Num.4 Vol.5 |
| format | Artículo científico |
| id | redalyc_72440503 |
| language | en |
| publishDate | 2007 |
| publisher | Sociedad Mexicana de Nutrición y Tecnología de Alimentos |
| spellingShingle | Ionic strength and pH effects on optical thermographs for bovine serum albumin (BSA) T. Kongraksawech Química transmitted light Optical properties bovine serum albumin Ionic strength and pH effects on optical thermographs for bovine serum albumin (BSA) T. Kongraksawech P. Vázquez Landaverde J. Huerta Ruelas J. A. Torres Química transmitted light Optical properties bovine serum albumin An optical method using a custom-built system was investigated to study heating effects on bovine serum albumin(BSA) as affected by pH and ionic strength (IS). Changes in the optical rotation (OR) and transmitted light (TL) of BSA in0.01 M phosphate buffer at pH 6.1, 7, and 7.9 with IS maintained at 0.04, 0.08, and 0.16 were monitored while heating thesolution at ~6 °C/min from room temperature to ~85 °C. There was no significant effect of IS on BSAs denaturationtemperature (Td) values. Td was affected by pH with lower values observed at pH 7.9 than at pH 7 but not statisticallydifferent from values at pH 6.1. Values at pH 6.1 and 7 were not significantly different either. These observations wereconsistent with literature values determined by differential scanning calorimetry. Changes in the TL signal, reflecting theformation of an opaque gel, were not detected at pH 7.9, identified only at the two highest IS at pH 7, and observed alwaysat pH 6.1, i.e., closest to the pH value for the isoelectric point (pI) of BSA reported to be around pH 4.7 to 5.2. Promotingof gel formation by IS was attributed to the screening of intra- and intermolecular electrostatic forces. 2007 artículo científico 1135-8122 https://www.redalyc.org/articulo.oa?id=72440503 en http://www.redalyc.org/revista.oa?id=724 Ciencia y Tecnología Alimentaria application/pdf Sociedad Mexicana de Nutrición y Tecnología de Alimentos Ciencia y Tecnología Alimentaria (México) Num.4 Vol.5 |
| title | Ionic strength and pH effects on optical thermographs for bovine serum albumin (BSA) |
| topic | Química transmitted light Optical properties bovine serum albumin |
| url | https://www.redalyc.org/articulo.oa?id=72440503 |