Literature DB >> 8987850

Fractal analysis of aggregates formed by heating dilute BSA solutions using light scattering methods.

T Hagiwara1, H Kumagai, K Nakamura.   

Abstract

The structure of aggregates formed by heating dilute BSA solution was analyzed with fractal concept using light scattering methods. BSA was dissolved in HEPES buffer on pH 7.0 and acetate buffer of pH 5.1 to 0.1% and 0.001% solutions, respectively, and heated at 95 degrees C, varying the heating time ta. The fractal dimension Df of the aggregate in the solution was evaluated from static light scattering experiments. The polydispersity exponent tau and the average hydrodynamic radius <Rh> of the aggregates were calculated from dynamic light scattering experiments using master curves obtained by Klein et al. The values of Df and tau of heat-induced aggregates of BSA at pH 7.0 were about 2.1 and 1.5, respectively, the values of which agreed with those predicted by the reaction-limited cluster-cluster aggregation (RLCCA) model. On the other hand, Df of heat-induced aggregates at pH 5.1 was about 1.8, which agreed with that predicted by the diffusion-limited cluster-cluster aggregation (DLCCA) model. The dependence of <Rh> for the sample of pH 7.0 on ta was similar to that of the polystyrene colloids reported previously.

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Year:  1996        PMID: 8987850     DOI: 10.1271/bbb.60.1757

Source DB:  PubMed          Journal:  Biosci Biotechnol Biochem        ISSN: 0916-8451            Impact factor:   2.043


  4 in total

1.  Holographic Characterization of Protein Aggregates.

Authors:  Chen Wang; Xiao Zhong; David B Ruffner; Alexandra Stutt; Laura A Philips; Michael D Ward; David G Grier
Journal:  J Pharm Sci       Date:  2016-02-02       Impact factor: 3.534

2.  Holographic characterization of colloidal fractal aggregates.

Authors:  Chen Wang; Fook Chiong Cheong; David B Ruffner; Xiao Zhong; Michael D Ward; David G Grier
Journal:  Soft Matter       Date:  2016-10-26       Impact factor: 3.679

3.  Cooperative self-assembly of peptide gelators and proteins.

Authors:  Nadeem Javid; Sangita Roy; Mischa Zelzer; Zhimou Yang; Jan Sefcik; Rein V Ulijn
Journal:  Biomacromolecules       Date:  2013-11-27       Impact factor: 6.988

Review 4.  Fractal Dimension Analysis of Texture Formation of Whey Protein-Based Foods.

Authors:  Robi Andoyo; Vania Dianti Lestari; Efri Mardawati; Bambang Nurhadi
Journal:  Int J Food Sci       Date:  2018-05-21
  4 in total

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