Thermal aggregation and ion-induced cold-gelation of Bovine Serum Albumin (Articolo in rivista)

Type
Label
  • Thermal aggregation and ion-induced cold-gelation of Bovine Serum Albumin (Articolo in rivista) (literal)
Anno
  • 2009-01-01T00:00:00+01:00 (literal)
Http://www.cnr.it/ontology/cnr/pubblicazioni.owl#doi
  • 10.1007/s00249-008-0389-6 (literal)
Alternative label
  • Navarra G; Giacomazza D (1); Leone M; Librizzi F; Militello V; San Biagio PL. (1) (2009)
    Thermal aggregation and ion-induced cold-gelation of Bovine Serum Albumin
    in European biophysics journal
    (literal)
Http://www.cnr.it/ontology/cnr/pubblicazioni.owl#autori
  • Navarra G; Giacomazza D (1); Leone M; Librizzi F; Militello V; San Biagio PL. (1) (literal)
Pagina inizio
  • 437 (literal)
Pagina fine
  • 446 (literal)
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  • 38 (literal)
Rivista
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  • 4 (literal)
Note
  • ISI Web of Science (WOS) (literal)
Http://www.cnr.it/ontology/cnr/pubblicazioni.owl#affiliazioni
  • 1) IBF Palermo (literal)
Titolo
  • Thermal aggregation and ion-induced cold-gelation of Bovine Serum Albumin (literal)
Abstract
  • Protein cold-gelation has recently received particular attention for its relevance in bio and food technology. In this work, we report a study on bovine serum albumin cold-gelation induced by copper or zinc ions. Metal-induced cold-gelation of proteins requires two steps: during the first one, the heat treatment causes protein partial unfolding and aggregation; then, after cooling the solution to room temperature, gels are formed upon the addition of metal ions. The thermally induced behaviour has been mainly investigated through different techniques: Fourier transform infrared (FTIR) spectroscopy, circular dichroism, dynamic light scattering (DLS) and rheology. Data have shown that the aggregation process is mainly due to protein conformational changes--alpha-helices into beta-aggregates-forming small aggregated structures with a mean diameter of about 20 nm a few minutes after heating. After metal ion addition, the viscoelastic properties of the gels have been investigated by rheological measurements. The behaviour of the elastic and viscous moduli as a function of time is discussed in terms of ion concentration and type. Our results show that: (1) the elastic behaviour depends on ion concentration and (2) at a given ion concentration, gels obtained in the presence of zinc exhibit an elastic value larger than that observed in the Cu(2+) case. Data suggest that cold-gelation is the result of different mechanisms: the ion-mediated protein-protein interaction and the bridging effect due to the presence of divalent ions in solution. (literal)
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