Bovine serum albumin partitioning in an aqueous two-phase system: Effect of pH and sodium chloride concentration

The partitioning of bovine serum albumin (BSA) was investigated in polyethylene glycol (PEG) 4000-sodium citrate system at 308K and 318K with varying pHs and tie line lengths (TLL). The systems were prepared at a pH of 5.2, 7.1 and 9.2 with different TLL compositions. The affinity of the BSA for the lower phase increases with an increase in pH, which is due to an increase of trivalent to divalent citrate ions in the two phase system. The affinity of the BSA to the upper phase increases with an increase in TLL, which is due to the increase in available free volume in the upper phase. As the temperature increases, the partition coefficient of BSA shows increment.

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Bovine serum albumin partitioning in polyethylene glycol (PEG)/potassium citrate aqueous two-phase systems

Food and Bioproducts Processing ◽

10.1016/j.fbp.2009.12.002 ◽

2010 ◽

Vol 88 (1) ◽

pp. 40-46 ◽

Cited By ~ 49

Author(s):

Yan-Min Lu ◽

Yan-Zhao Yang ◽

Xi-Dan Zhao ◽

Chuan-Bo Xia

Keyword(s):

Polyethylene Glycol ◽

Bovine Serum Albumin ◽

Serum Albumin ◽

Bovine Serum ◽

Potassium Citrate ◽

Two Phase ◽

Aqueous Two Phase Systems ◽

Phase Systems

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On the control of crystal growth in bovine serum albumin-sodium chloride thin film gels

Crystal Engineering ◽

10.1016/s1463-0184(99)00009-x ◽

1999 ◽

Vol 2 (1) ◽

pp. 79-89 ◽

Cited By ~ 9

Author(s):

Céline Annarelli ◽

Laurence Reyes ◽

Jean Fornazero ◽

Jacques Bert ◽

Richard Cohen ◽

...

Keyword(s):

Thin Film ◽

Crystal Growth ◽

Sodium Chloride ◽

Bovine Serum Albumin ◽

Serum Albumin ◽

Bovine Serum

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Design of Novel Biocompatible and Green Aqueous two-Phase Systems containing Cholinium L-alaninate ionic liquid and polyethylene glycol di-methyl ether 250 or polypropylene glycol 400 for separation of bovine serum albumin (BSA)

Journal of Molecular Liquids ◽

10.1016/j.molliq.2018.01.094 ◽

2018 ◽

Vol 254 ◽

pp. 322-332 ◽

Cited By ~ 20

Author(s):

Mohammed Taghi Zafarani-Moattar ◽

Hemayat Shekaari ◽

Parisa Jafari

Keyword(s):

Ionic Liquid ◽

Polyethylene Glycol ◽

Bovine Serum Albumin ◽

Serum Albumin ◽

Methyl Ether ◽

Bovine Serum ◽

Polypropylene Glycol ◽

Two Phase ◽

Aqueous Two Phase Systems ◽

Phase Systems

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

Molecules ◽

10.3390/molecules24173056 ◽

2019 ◽

Vol 24 (17) ◽

pp. 3056 ◽

Cited By ~ 2

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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