[Changes in the fluorescence in preparations of normal human immunoglobulin during deamidation]

It was shown that self-fluorescence of normal human immunoglobulins prepared with the use of donor and placental raw materials lowered after incubation at 37 degrees C for 28 days and after storage under the standard conditions (4-10 degrees C) for 2 years. Dependence of thermostability of the immunoglobulins on the raw material used for their preparation and the storage period was revealed spectrofluorometrically. Resistance of the proteins to thermal denaturation lowered on storage. However, it was higher in the immunoglobulins prepared with the use of donor serum. Thermostability and lowering of self-fluorescence of the proteins depended on the level of their amidization.