[Structural changes in serum albumin induced by SHF heating].

A comparative study of the effects of heating by microwave radiation and water-bath heating up to temperature 35-75 degrees C on the structural state of bovine serum albumin is presented. Microwave radiation perturbs the surface of an albumin molecule. This essentially affects aggregation properties of bovine serum albumin and enhances structural transformations which accompany the process of thermal denaturation.