Albumin from Bovine Serum

• What is bovine serum albumin and BSA molecular weight
• Bovine serum albumin by purification method and application
• BSA Structure
• What does bovine serum albumin do?
• Bovine serum albumin physical properties
• How is bovine serum albumin made?
• References

What is BSA and what is the molecular weight of BSA?

Albumins bind, sequester and stabilize a range of important molecules and proteins. Bovine serum albumin (BSA) is a small (~66 kDa) globular albumin protein that has been utilized in many well-cited applications. Our BSA products have been used and published in peer-reviewed articles for many applications, including cell culture, IHC, ELISA and many more. We offer a wide variety of BSA products for your research and manufacturing needs

Bovine serum albumin by purification method and application

The table below shows common applications and peer-reviewed articles that use our most popular BSA products. The list is not intended to be comprehensive and product numbers not listed may be suitable and specifically tested for various uses. Select the BSA best suited for your needs by reviewing what other researchers just like you are using.

Purification Methods and Application References for Bovine Serum Albumin

Table 1. BSA products sorted and cited based on purification method and applications. T = QC test for specified application. ChIP = chromatin immunoprecipitation; ELISA = enzyme-linked immunosorbent assay; IHC = immunohistochemistry; ICC = immunocytochemistry; IF = immunofluorescence.

Product	Purification Method	Application References
A2153	Cold-Ethanol Fractionation	Cell/Tissue Culture: 50,51,52 ELISA Blocking: 74 IHC/ICC/IF: 109, 110 Immunoblotting: 124, 125 Standard/Calibrator: 145
A3156	Cold-Ethanol Fractionation	Cell/Tissue Culture: T
A4378	Cold-Ethanol Fractionation	IHC/ICC/IF: 97
A4503	Cold-Ethanol Fractionation	Cell/Tissue Culture: 26,27,28 ELISA Blocking: 65 IHC/ICC/IF: 98 Immunoblotting: 132, 133, 134
A6003	Cold-Ethanol Fractionation	Cell/Tissue Culture: 46, 47 Standard/Calibrator: 139, 140 Stabilization/Diluent: 10, 155
A8806	Cold-Ethanol Fractionation	Binding, Transport, & Carrier: 4, 5, 6, 7 Cell/Tissue Culture: 48 IHC/ICC/IF: 107 Stabilization/Diluent: 156
A9418	Cold-Ethanol Fractionation	Cell/Tissue Culture: T
A0281	Heat-Shock Fractionation	Cell/Tissue Culture: 43, 44, 45
A1470	Heat-Shock Fractionation	Binding, Transport, & Carrier: 1 Cell/Tissue Culture: 1, 16, 17, 18 Immunoblotting: 115
A1595	Heat-Shock Fractionation	Cell/Tissue Culture: 53, 54, 55
A2058	Heat-Shock Fractionation	Immunoblotting: 123 Standard/Calibrator: 141, 142, 143
A3059	Heat-Shock Fractionation	Cell/Tissue Culture: 30, 56 Immunoblotting: 118, 119 Standard/Calibrator: 137 Stabilization/Diluent: 56, 152
A3294	Heat-Shock Fractionation	ChIP/ Sequencing/ Hybridization: 62 IHC/ICC/IF: 108 Standard/Calibrator: 144
A3311	Heat-Shock Fractionation	Cell/Tissue Culture: T
A3803	Heat-Shock Fractionation	Binding, Transport, & Carrier: 2, 3 Cell/Tissue Culture: 36 ELISA Blocking: 68 IHC/ICC/IF: 99 Standard/Calibrator: 138
A3858	Heat-Shock Fractionation	ELISA Blocking: 5
A3912	Heat-Shock Fractionation	Cell/Tissue Culture: 37 IHC/ICC/IF: 100 Immunoblotting: 120
A4161	Heat-Shock Fractionation	Cell/Tissue Culture: 23, 24, 25
A4612	Heat-Shock Fractionation	Cell/Tissue Culture: 49
A4919	Heat-Shock Fractionation	Cell/Tissue Culture: 13, 14 IHC/ICC/IF: 84
A7030	Heat-Shock Fractionation	Cell/Tissue Culture: 39, 40, 41, 42 ELISA Blocking: 69, 70, 71, 72, 73 IHC/ICC/IF: 106 Immunoblotting: 122 Stabilization/Diluent: 154
A7888	Heat-Shock Fractionation	Cell/Tissue Culture: 31, 32, 33, 34 ELISA Blocking: 67
A7906	Heat-Shock Fractionation	Cell/Tissue Culture: 29 ChIP/ Sequencing/ Hybridization: 58, 59, 60 ELISA Blocking: 66 Immunoblotting: 116, 117 Standard/Calibrator: 135, 136 Stabilization/Diluent: 149, 150, 151
A7979	Heat-Shock Fractionation	Cell/Tissue Culture: T
A8022	Heat-Shock Fractionation	ELISA Blocking: 63 IHC/ICC/IF: 88, 89, 90, 91, 92 Immunoblotting: 92, 112, 113, 114 Stabilization/Diluent: 147
A8412	Heat-Shock Fractionation	Cell/Tissue Culture: T
A8577	Heat-Shock Fractionation	Stabilization/Diluent: 153
A9085	Heat-Shock Fractionation	Cell/Tissue Culture: 15 IHC/ICC/IF: 85, 86, 87 Immunoblotting: 86, 87, 126
A9430	Heat-Shock Fractionation	Cell/Tissue Culture: 19
A9543	Heat-Shock Fractionation	Cell/Tissue Culture: 35
A9576	Heat-Shock Fractionation	Cell/Tissue Culture: T
A9647	Heat-Shock Fractionation	IHC/ICC/IF: 76, 77, 78, 79, 80, 81, 82, 83 Immunoblotting: 111 Standard/Calibrator: 127, 128, 129, 130, 131 Stabilization/Diluent: 146
B2064	Heat-Shock Fractionation	Cell/Tissue Culture: 38 IHC/ICC/IF: 101, 102, 103, 104 Immunoblotting: 103
B2518	Heat-Shock Fractionation	IHC/ICC/IF: 105 Immunoblotting: 121
B4287	Heat-Shock Fractionation	Cell/Tissue Culture: 20, 21, 22 T ELISA Blocking: 64 IHC/ICC/IF: 93, 94, 95, 96 Stabilization/Diluent: 148
B6917	Heat-Shock Fractionation	ChIP/ Sequencing/ Hybridization: 57

BSA Structure

BSA is a single polypeptide chain consisting of about 583 amino acid residues and no carbohydrates. At pH 5-7 it contains 17 intrachain disulfide bridges and 1 sulfhydryl group.

What does bovine serum albumin do?

Albumins are a group of acidic proteins which occur plentifully in the body fluids and tissues of mammals and in some plant seeds. Unlike globulins, albumins have comparatively low molecular weights, are soluble in water, are easily crystallized, and contain an excess of acidic amino acids. Serum and plasma albumin are carbohydrate-free and comprises 55-62% of the protein present.

Albumin binds water, Ca²⁺, Na⁺, and K⁺. Due to a hydrophobic cleft, albumin binds fatty acids, bilirubin, hormones, and drugs. The main biological function of albumin is to regulate the colloidal osmotic pressure of blood. Human and bovine albumins contain 16% nitrogen and are often used as standards in protein calibration studies. Albumin is used to solubilize lipids and is also used as a blocking agent in western blots or ELISA applications. Globulin free albumins are suitable for use in applications where no other proteins should be present (e.g., electrophoresis).

Bovine serum albumin physical properties

pI in Water at 25 °C:	Fatty Acid Depleted - 5.3, Endogenous Material - 4.7; 4.9
pH of 1% Solution:	5.2-7
Optical Rotation:	[α] 259 : -61°; [α] 264 : -63°
Stokes Radius (r s ):	3.48 nm
Sedimentation constant, S 20,W X 10 13	4.5 (monomer), 6.7 (dimer)
Diffusion constant, D 20,W X 10 7	5.9
Partial specific volume, V 20	0.733
Intrinsic viscosity, η	0.0413
Frictional ratio, f/f 0	1.30
Overall dimensions, Å	40 X 140
Refractive index increment1 (578 nm) X 10 -3	1.90
Optical absorbance, A279 nm (1 gram/liter)	0.667
Mean residue rotation1 [ m' ] 233	8443
Mean residue ellipticity	21.1 [θ] 209 nm ; 20.1 [θ] 222 nm
Estimated α-helix, %	54
Estimated β-form %	18

Bovine serum albumin solubility

Albumins are readily soluble in water and can only be precipitated by high concentrations of neutral salts such as ammonium sulfate. The solution stability of BSA is very good (especially if the solutions are stored as frozen aliquots). In fact, albumins are frequently used as stabilizers for other solubilized proteins (e.g., labile enzymes). However, albumin is readily coagulated by heat. When heated to 50 °C or above, albumin quite rapidly forms hydrophobic aggregates which do not revert to monomers upon cooling. At somewhat lower temperatures aggregation is also expected to occur, but at relatively slower rates.

How is bovine serum albumin made?

Albumin is relatively simple to isolate and purify. One of the first methods of isolation involved extensive dialysis of serum against water and removed most globulins. A second procedure took advantage of the good solubility of albumin at low to moderate ammonium sulfate concentrations, and effected precipitation by lowering the pH. Electrophoretic isolation was also employed, as was affinity chromatography. However, none of these methods were applicable to large scale production.

Initial isolation is accomplished by heat treatment or by alcohol precipitation. Most commercial preparations are now prepared by alcohol precipitation, a method developed by E. J. Cohn and his associates in the 1940's ("Fraction V" yields albumin with a purity of about 96%), or by Heat Treatment. The additional removal of impurities can be accomplished by crystallization, preparative electrophoresis, ion exchange chromatography, affinity chromatography (e.g., ConA-agarose removes glycoproteins), heat treatment (removes globulins), low pH treatment, charcoal treatment, organic solvent precipitation (i.e., isooctane), and low temperature treatment. Charcoal treatment and organic solvent precipitation remove fatty acids.

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