添加盐对加热稀释牛血清白蛋白溶液形成的聚集体分形结构的影响。

Effect of salt addition on the fractal structure of aggregates formed by heating dilute BSA solutions.

作者信息

Kumagai H, Matsunaga T, Hagiwara T

机构信息

Department of Applied Biological Chemistry, University of Tokyo, Japan.

出版信息

Biosci Biotechnol Biochem. 1999 Jan;63(1):223-5. doi: 10.1271/bbb.63.223.

DOI:10.1271/bbb.63.223

PMID:10052147

Abstract

The fractal dimension, Df, of aggregates in a dilute BSA system with added salt was evaluated by static light scattering (SLS). A fractal structure was observed for the system with NaCl addition. The values of Df increased with increasing heating time and ionic strength. The values of Df were larger than those (Df = 1.8 or 2.1) predicted by the conventional cluster-cluster aggregation model, probably due to a "restructuring" of aggregates during the aggregation process. On the other hand, a fractal structure was not apparent for the system with added CaCl2.

摘要

通过静态光散射（SLS）评估了添加盐的稀牛血清白蛋白（BSA）系统中聚集体的分形维数Df。对于添加了氯化钠（NaCl）的系统，观察到了分形结构。Df值随加热时间和离子强度的增加而增大。Df值大于传统的簇-簇聚集模型预测的值（Df = 1.8或2.1），这可能是由于聚集过程中聚集体的“重组”所致。另一方面，对于添加了氯化钙（CaCl2）的系统，分形结构并不明显。