Bovine serum albumin with gallic acid: Molecular modeling and physicochemical profiling

Introduction. Gallic acid is a biologically active natural compound with strong antioxidant properties. highly soluble and stable. It known to increase the thermal stability of protein. However, its bioavailability low, but interaction proteins can solve this problem. Bovine serum albumin bind various ligands, including polyphenols. The resulting complex gallic bovine become promising functional food additive.
 Study objects methods. This research featured in silico molecular modeling using HyperChem program. methods infrared spectrometry, potentiometry, sodium dodecyl-sulfate polyacrylamide gel electrophoresis (SDS-PAGE) made it possible describe physicochemical profile complex.
 Results discussion. confirmed that hydrophobic interactions were responsible for chemical bond between albumin. SDS-PAGE test showed protein molecule remained intact. reducing properties grew as concentration increased. At 100 mg/L acid, 7.8 ± 1.3 equivalent acid. 200 300 mg/L, values reached 15.90 2.65 23.30 5.05 respectively. IR spectrometry revealed significant difference samples different concentrations acid.
 Conclusion. managed predict during formation. had highest at 0.69 g mg obtained parameters be used industry develop new additives.