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Canadian journal of microbiology • 1983 | View Paper
“The additional 16‐carbon fatty acid chain causes noncovalent binding to albumin , which slows absorption from the injection site and protects the molecule from degradation by the enzyme dipeptidyl peptidase‐4, allowing for protraction of action.”
“The affinity of the long chain fatty acid cis-parinaric acid for albumin glycosylated in vivo and in vitro was reduced approximately 20-fold relative to nonglycosylated albumin.”
The Journal of biological chemistry • 1984 | View Paper
“The calcium binding to albumin was enhanced when long-chain fatty acids were added to albumin prepared by two different methods and decreased when fatty acids were removed from albumin.”