Applied Chemistry, Vol.1, No.2, 433-436, October, 1997
열변성에 의한 알부민의 구조변화와 팽윤특성 -제조 조건의 영향-
Structural changes and swelling behavior of thermally denatured albumin bead -effect of preparation condition-
Thermally denatured albumin beads were Prepared. The pH of albumin solution was adjusted with HCl and NaOH. Experimental pH range was 2∼11. The absorbance of albumin solution was measured using UV-visible spectrometer at 600nm of wavelength. Albumin beads were swelled to their equilibrium state in various pH of aqueous swelling mediums. The pH of swelling medium was set to 2∼11 with phosphate buffer and final value of ionic strength was 0.2. At the isoelectric point, swelling ratio showed minimum value. Bead which was made from albumin solution whose pH was adjusted to high value, showed high equilibrium swelling ratio and pH sensitivity in swelling.