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Fatty Acid Patterns during Plasma Fractionation
Author(s) -
Morgenthaler J.J.,
Baillod P.,
Friedli H.
Publication year - 1980
Publication title -
vox sanguinis
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.68
H-Index - 83
eISSN - 1423-0410
pISSN - 0042-9007
DOI - 10.1111/j.1423-0410.1980.tb02369.x
Subject(s) - fractionation , albumin , chemistry , caprylic acid , fatty acid , globulin , chromatography , ammonium sulfate , ethanol , blood proteins , biochemistry , serum albumin , human albumin , biology , endocrinology
. When albumin is prepared from human blood plasma by the cold ethanol method, nonesterified long chain fatty acids present in the plasma do not strictly copurify with albumin. About half of them are lost to the various globulin fractions precipitated in the first steps of the fractionation procedure. A different behavior is observed for the short chain fatty acid, caprylic acid. On the other hand, if fractionation of plasma proteins is done by ammonium sulfate precipitation, both long and short chain fatty acids remain with the albumin.