Comparative studies of recombinant human albumin and human serum albumin derived by blood fractionation

Recombinant human albumin produced in the yeast Saccharomyces cerevisiae and human serum albumin derived from blood fractionation were compared by a series of analytical techniques. These demonstrated that the two proteins were equivalent structurally. However, differences observed in some of the assays indicated that the recombinant product had lower levels of structural heterogeneity than the blood-derived protein.