Structural-mechanical properties and swelling of protein complexes of hyaluronate and protein-chrondroitin-4-sulfate

Autor:	S. M. Bychkov, S. S. Nikolaeva, V. N. Kharlamova
Rok vydání:	1976
Předmět:	High concentration Chromatography food.ingredient Potassium chemistry.chemical_element General Medicine Potassium Hyaluronate Gelatin General Biochemistry Genetics and Molecular Biology food chemistry medicine Swelling medicine.symptom Chondroitin 4 sulfate Volume concentration Nuclear chemistry
Zdroj:	Bulletin of Experimental Biology and Medicine. 82:1510-1512
ISSN:	1573-8221 0007-4888
DOI:	10.1007/bf00799794
Popis:	Structural-mechanical strength and swelling of gels consisting of gelatin and potassium hyaluronate (PHY) or potassium protine-chondroitin-4-sulfate (PPCS) were shown to depend on the ratio between the components. With low concentrations of PHY and PPCS the minimum of structural-mechanical strength coincided with the maximum of swelling of the gels. In zones of neutralization of the positive electric charges of gelatin by macropolyanions, high structural-mechanical strength of the gels coincided with the minimum of swelling. In high concentrations of PHY, structural-mechanical strength and swelling of the gel became equal to the values characteristic of a gel consisting of gelatin only, but in high concentration of PPCS there was an additional parallel increase in this strength and in swelling of the gel.
Databáze:	OpenAIRE
Externí odkaz:	https://explore.openaire.eu/search/publication?articleId=doi_________::1d0349c10331e9ffa5b54fd245234d70 https://doi.org/10.1007/bf00799794 Zobrazit plný text záznamu Full text from SpringerLink