Bovine Serum Albumin: Properties and Applications


Martin A. Masuelli (Editor)
Departamento de Química, Facultad de Química, Bioquímica y Farmacia, Universidad Nacional de San Luis, Investigador Adjunto-Instituto de Física Aplicada-CONICET, Director del Laboratorio de Investigación y Servicios de Química Física (LISEQF-UNSL), San Luis, Argentina

Series: Biochemistry and Molecular Biology in the Post Genomic Era
BISAC: SCI008000

Serum albumin is a large protein present in cow serum protein (BSA, Bovine Serum Albumin) rich in essential amino acids and compounds with disulfide bridges and thiol groups. This protein passes into breast milk from the bloodstream by diffusion, has antioxidant capacity and protects fats from oxidation. Albumin has the ability to inhibit tumor factors and bind to fat, mobilize them in the body to perform other functions such as obtaining energy or forming membranes. It is also able to block the conversion of angiotensin I into angiotensin II (vasoconstrictor) which gives it antihypertensive action. In addition, it has the ability to reduce cholesterol absorption, complex heavy metals and is an opioid agonist (acts on opioid receptors and promotes analgesia).

BSA is the most studied and produced protein worldwide in the last 80 years. This protein brings large dividends to the world economy with a very prominent and favorable annual growth at a cost of 100 USD per gram. This book brings new contributions to the science and industry of this biopolymer. The audience of this book is very wide from students, teachers and researchers (doctors, pharmacists, biochemists and industrialists of this sector). Therefore, this book has a great future and many readers to whom it is addressed.
(Imprint: Nova)

Table of Contents

Table of Contents


Chapter 1. Electrokinetic Study of Bovine Serum Albumin in Aqueous Solution: Electroviscosity
(Lismet Lazo Delgado, Jesica Gassmann and Martin A. Masuelli, Laboratorio de Investigación y Servicios de Química Física, Instituto de Física Aplicada, Universidad Nacional de San Luis, Ejercito de los Andes, San Luis, Argentina)

Chapter 2. Protein Stability and Conformation: Impact of Ammonium Based Ionic Liquids
(Lakkoji Satish, Sabera Millan and Harekrushna Sahoo, Department of Chemistry, National Institute of Technology Rourkela, Odisha, India)

Chapter 3. Bovine Serum Albumin–Bioactive Molecule Supramolecular Nanostructure: Fundamentals, Applications, Kinetic and Thermodynamic Characterization
(Yara L. Coelho, Eliara A. Hudson, Jaqueline de P. Rezende, Luis Henrique M. da Silva and Ana Clarissa dos S. Pires, Chemistry Department, Food Technology Department, Federal University of Vicosa, Vicosa, Minas Gerais, Brazil)

Chapter 4. High-Field NMR T1 and T2 Relaxation Mechanism in BSA Solutions
(Gülten Kavak Balcı, Department of Physics, Dicle University, Diyarbakır, Turkey)

Chapter 5. Microcalorimetric Investigation of Ligand Binding to BSA and Its Influence on the Protein Stability
(Aurica Precupas and Vlad Tudor Popa, Romanian Academy, “Ilie Murgulescu” Institute of Physical Chemistry, Bucharest, Romania)


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