Enthalpy relaxation of bovine serum albumin and implications for its storage in the glassy state.
Two endothermic peaks could be observed for five commercial samples of bovine serum albumin (BSA). The smaller peak observed by differential scanning calorimetry (DSC) corresponded to enthalpy relaxation. This peak was followed on storage of BSA, in its glassy state, after it had been heated above its denaturation temperature. Enthalpy and peak temperature increased with duration of storage. On storage for one week at 60 degrees C, a sample at 8.3% moisture showed a peak at 100 degrees C with an energy value of approximately 2 J per g protein. BSA samples were heated within the DSC sufficiently to eliminate the lower enthalpy peak but without altering the denaturation enthotherm. The amount of physical aging shown by these BSA samples was similar to that of the heat-denatured samples. It was concluded that the heating endotherms of dry BSA reflect both the storage and thermal history of the sample. Possible implications of the enthalpy relaxation of BSA on the behavior of this important protein are considered.
Farahnaky
Asgar
A
Division of Food Sciences, University of Nottingham, Sutton Bonington Campus, Loughborough, Leics, LE12 5RD, UK.
Badii
Fojan
F
Farhat
Imad A
IA
Mitchell
John R
JR
Hill
Sandra E
SE
D000818:Animals; D002152:Calorimetry, Differential Scanning; D002417:Cattle; D004355:Drug Stability; D011489:Protein Denaturation; D012710:Serum Albumin, Bovine / Q000737:chemistry*; D013696:Temperature; D013816:Thermodynamics; D013997:Time Factors
D012710:Serum Albumin, Bovine