Murata M, Tani F, Higasa T, Kitabatake N, Doi E
a Research Institute for Food Science, Kyoto University , Uji , Kyoto 611 , Japan.
Biosci Biotechnol Biochem. 1993 Jan;57(1):43-6. doi: 10.1271/bbb.57.43.
The formation of transparent gels by 6% bovine serum albumin (BSA), pH 7.5, was examined by one- and two-step heating methods. Heating of the BSA solutions at various NaCl concentrations produced transparent gels at 25-50mM NaCl and transparent sols at 0-20 mM NaCl (one-step heating method). The transparent sol obtained by heating without NaCl was reheated after mixing with various amounts of NaCl (two-step heating method I). The result was almost identical to that obtained by the one-step heating method. However, when the first heating was done with 10 mM NaCl, transparent gels were obtained over a wide range of NaCl concentrations with a second heating (two-step heating method II). Analyses of sols obtained at various NaCl concentrations by gel permeation chromatography and transmission electron microscopy showed the presence of linear polymers in the heated BSA sol (10 mM NaCl) and gel networks formed by the linear polymers (20 mM NaCl). The mechanism of transparent gel formation in BSA may be similar to that in ovalbumin.
通过一步加热法和两步加热法研究了6%牛血清白蛋白（BSA）在pH 7.5条件下形成透明凝胶的情况。在不同NaCl浓度下加热BSA溶液，在25 - 50mM NaCl时产生透明凝胶，在0 - 20mM NaCl时产生透明溶胶（一步加热法）。在不添加NaCl的情况下加热得到的透明溶胶，在与不同量的NaCl混合后再加热（两步加热法I）。结果与一步加热法得到的结果几乎相同。然而，当第一次加热使用10mM NaCl时，第二次加热在很宽的NaCl浓度范围内都得到了透明凝胶（两步加热法II）。通过凝胶渗透色谱法和透射电子显微镜对在不同NaCl浓度下得到的溶胶进行分析，结果表明在加热的BSA溶胶（10mM NaCl）中存在线性聚合物，在20mM NaCl时存在由线性聚合物形成的凝胶网络。BSA中透明凝胶形成的机制可能与卵清蛋白中的类似。
