Impact of BSA on Protein Folding and Stability: Catalase and Casein Analysis

DESCRIPTION

This study investigates the influence of Bovine Serum Albumin (BSA) on the folding and stability of proteins such as catalase, α-casein, β-lactoglobulin, and α-lactalbumin. We present results showing significant fold increases in protein stability in the presence of BSA, with R² values reaching 0.997. Graphical representations (Figures S1 and S2) illustrate the relationships between BSA concentrations and protein stability metrics, providing insights into the functional role of BSA in protein biochemistry. The findings contribute to a deeper understanding of protein interactions and stability protocols.

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Apr 28, 2026

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Impact of BSA on Protein Folding and Stability: Catalase and Casein Analysis

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A. 100 ng 200 ng 50 ng 25 ng 10 ng 5 ng BSA catalase α-casein β-lactoglobulin α-lactalbumin B. R2= 0.997 Figure S1
A. B. Fold increase Fold increase 1.3 1.4 0.8 1.3 1.7 1.5 1.4 1.3 1.3 1.4 Figure S2

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