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Thermal stability of bovine serum albumin DSC study

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Abstract

A calorimetric study of thermal denaturation of bovine serum albumin in aqueous solutions has shown essential differences in stability of fatty acid containing and defatted albumin. The first one shows a single endotherm peak in DSC curve near 69°C with enthalpy change about 1000 kJ mol-1. Defated albumin melts in two different temperature ranges: near 56 and 69°C with enthalpy changes about 300 and 200 kJ mol-1 respectively. Deconvolution analysis shows that the single endotherm is well approximated as the sum of three independent two-state transitions. Two transitions of bimodal DSC curve for defatted albumin are not of a two-state type. This molecule melts probably as two structurally independent parts.

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Authors and Affiliations

  1. Department of Medical Physics, University of Silesia, Institute of Physics, ul. Uniwerytecka 4, 40-007, Catowice, Poland

    A. Michnik

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  1. A. Michnik
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Correspondence to A. Michnik.

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Michnik, A. Thermal stability of bovine serum albumin DSC study. Journal of Thermal Analysis and Calorimetry 71, 509–519 (2003). https://doi.org/10.1023/A:1022851809481

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