THE EFFECT OF STORAGE ON THE COMPOSITION OF PLASMA PROTEINS

Abstract

Rat plasma was stored at 22 °C, 4 °C, or −20 °C for periods up to 16 days. The experimental design made it possible to resolve the influence of temperature and duration of storage on the protein stability as measured by the electrophoretic mobility on starch gels, concentration, and esterase activity of the protein components. Among the various protein components, both increases and decreases in concentration were found. Evidence was presented indicating that storage time rather than temperature contributed most to the alterations in protein stability. The possibility that the instability during storage might be related to conformational changes was suggested and the physiological significance of this relationship was indicated.