Interaction of acids of high molecular weight with albumin

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Abstract
Polyacids interact with albumin in salt-free solns. to prevent coagulation of the protein by heat Polyphosphates (nucleic acids), polysulfates (heparin and dextran sulfate) and polycarboxylates (alginic acid and bacterial poly-glutamic acid) were all effective. Effects on optical rotation of the albumin were also demonstrated. The protecting agent acts by preventing coagulation of the albumin although denaturation occurs to some extent. The molecular size of the protecting agent seems of less importance than the number of acid groups in determining the degree of protection.