Background and Aims: In this study we improved the purification of immunoglobulins from equine antiserum raised against the venom of 6 types of scorption species. Caprylic acid (octanoic acid), a fatty acid, was found to have no effect on the activity of the enzymes pepsin, which is used in antivenom purification to digest Fc fragment of immunoglobulins to obtain F(ab´)2. Materials and Methods...

For reducing protein aggregation in foam fractionation, the role of pH-induced structural change in the interface-induced protein aggregation was analyzed using bovine serum albumin (BSA) as a model protein. The results show that the decrease in pH from 7.0 to 3.0 gradually unfolded the BSA structure to increase the molecular size and the relative content of β-sheet and thus reduced the stabili...

I t was noted by Mellanby and Wooley (1) that trypsin solutions in dilute acid could be heated nearly to boiling with very little loss in activity, and this observation was confirmed by Eddie (2). At temperatures below 40°C., on the other hand, the enzyme is more stable near pH 4 or 5 than it is in acid solution. This latter result has also been obtained by the writer (3) and by Pace (4). In th...

Formation and structure of whey protein heat-induced gels (100 mg mL-1) through heat treatment at 80 °C and pH modifications at three pH values of acidic (2), isoelectric (5.6) and neutral (7) were studied. The obtained results indicated that the nature of the primary gel networks was different at each pH value. The heat-induced gels produced at pH of 2 and 7, had acceptab...

cellular and tissue activities highly depend on environmental ph. murine lung tissue, when cultured properly in-vitro, is a potent producer of hematopoietic growth factors. we have studied the effect of ph on the production of hematopoietic growth factors and protein synthesis by the murine lung in-vitro. various concentrations of nahc03 were used to adjust the ph of the culture medium under co...

The aim of this study was to evaluate the effect of alkaline and NaCl on functional properties of protein isolated from Lanternfish (Benthosema pterotum). In this study, extraction of fish protein was performed at different concentrations of NaCl (0.5%, 1.5%, 3% and 4.5%) at pHs 10 and 12. The results showed alkaline treatment improved the functional properties and the recovery yield of protein...

Proteins are complex macromolecules with dynamic conformations. They are charged like colloids, but unlike colloids, charge is heterogeneously distributed on their surfaces. Here we overturn entrenched doctrine that uncritically treats bovine serum albumin (BSA) as a colloidal hard sphere by elucidating the complex pH and surface hydration-dependence of solution viscosity. We measure the infini...

A solution of crystalline trypsinogen in dilute buffer containing a trace of active trypsin when allowed to stand at pH 5.0-9.0 and 5 degrees C. is gradually transformed partly into trypsin protein and partly into an inert protein which can no longer be changed into trypsin either by enterokinase or mold kinase. During the process of formation of trypsin and inert protein the ratio of the conce...