NOTICE: Due to a lapse in annual appropriations, most of this website is not being updated. Learn more.

Form submissions will still be accepted but will not receive responses at this time. Sections of this site for programs using non-appropriated funds (such as NVLAP) or those that are excepted from the shutdown (such as CHIPS and NVD) will continue to be updated.

U.S. flag

An official website of the United States government

Official websites use .gov
A .gov website belongs to an official government organization in the United States.

Secure .gov websites use HTTPS
A lock ( ) or https:// means you’ve safely connected to the .gov website. Share sensitive information only on official, secure websites.

PUBLICATIONS

Comparison of the Unfolding Properties of Recombinant Human Serum Albumin Products

Published

Author(s)

Brian E. Lang, Kenneth D. Cole

Abstract

We have used Differential scanning calorimetry (DSC) to determine the unfolding properties of human serum albumin (HSA) from pooled blood and from several recombinant sources. The melting temperature, Tm, for the unfolding of HSA varied from 62 °C to 75 °C, with the reverence value of Tm of 68 °C as determined from the pooled HSA sample. We have looked at the effects of heat pasteurization and on defatting techniques on the transition temperature. We have also examined some of the effects of fatty acids on the individual domains of HSA and have how the addition of fatty acids helps to stabilize the domain interactions.
Citation
Journal of Pharmaceutical Sciences
Pub Type
Journals

Download Paper

Local Download

Keywords

Human Serum Albumin, Differential Scanning Calorimetry
Biomanufacturing and Thermodynamics

Citation

Lang, B. and Cole, K. (2015), Comparison of the Unfolding Properties of Recombinant Human Serum Albumin Products, Journal of Pharmaceutical Sciences, [online], https://tsapps.nist.gov/publication/get_pdf.cfm?pub_id=912528 (Accessed October 10, 2025)

Issues

If you have any questions about this publication or are having problems accessing it, please contact [email protected].

Created January 15, 2015, Updated March 17, 2017
Was this page helpful?