Hi,
I need BSA in my patch-solution with a peptide channel blocker but I also need to bubble the solution. How can I prevent the masses of foam???

This isn't my area of expertise but... If you were cooking pasta I'd say the best way to keep the foam down is adding some olive oil to the water. Oils are the best way of keeping proteins from foaming, but I have no ida how this would affect the rest of your experiment.