We are performed albumin denaturation assay (albumin from fresh hen's egg) to study the anti-inflammatory activity of an aromatic plant's essential oil.

- the results in the end were negative.

we made sure the albumin solution was working so we incubated 2 test tubes each containing 2.8 PBS, 2 ml double-distilled water, 0.2ml albumin in 70 C° (temperature where we should see denaturation of the protein) for 5 min but no denaturation happened.

here we concluded that the albumin concentration may have been too low and the preparation method needs modificatons

the method we used to prepare the albumin solution:

- Separated egg yolk from egg white

- Added 100ml of Phosphate Buffered Saline (ph = 6.4) to the egg white.

- Stirring for 45 min using magnetic stirrer on medium speed.

- Lastly filtration of the mixture resulted in filtrate was used in the assay.

we really need help figuring out What's the best method?