热致变性固化时间与温度对喷雾干燥牛血清白蛋白微球表面活性氨基含量的影响

目的：考察热固化时间及温度对喷雾干燥牛血清白蛋白微球表面活性氨基含量的影响。方法：牛血清白蛋白微球用喷雾干燥法制备，热致变性固化。经适当改进三硝基苯磺酸法测定微球表面活性氨基含量。三硝基苯磺酸与牛血清白蛋白微球表面活性氨基在碱性环境下反应完全，过量的三硝基苯磺酸用Ｌ缬氨酸反应显色，４１０ｎｍ 波长处紫外分光光度法测定含量。结果：表面活性氨基含量受热致变性时间的影响较小，随变性温度的升高而适当减少。结论：热致变性温度是影响喷雾干燥牛血清白蛋白微球表面活性氨基含量的主要因素。

Effects of heat denaturtion time duration and temperature on the surface the reactive amino group content of spray dried bovine serum albumin microspheres

OBJECTIVE:Effects of heat denaturation time duration and temperature on the surface reactive amino group content of spray dried bovine serum albumin microspheres were investigated.METHOD:Bovine serum albumin (BSA) microspheres were prepared by a spray drying method under optimized experimental conditions and heat denatured at different temperatures for different time.Suface reactive amino group content was determined by a reported method with slight modification,using trinitrobenzene sulfonic acid (TNBS).TNBS and BSA microspheres were incubated in alkaline buffer to ensure complete reaction between TNBS and surface the reactive amino groups.Excess of TNBS was colored by reaction with L valine and determined spectrophotometrically at a wavelength of 410nm.Surface reactive amino group content was calculated through the difference between initial TNBS added and TNBS remained.RESULTS:Heat denaturation time duration seemed to have little effect on surface reactive amino group content.Higher heat denaturation temperature may reduce surface reactive amino group content.CONCLUSION:Heat denaturalion temperature is the main factor affecting the surface reactive amino group content of spray dried bovine serum albumin microspheres.