Light Scattering Study of Heat-Induced Aggregation and Gelation of Ovalbumin
| Autor: | Mireille Weijers, Taco Nicolai, Ronald W. Visschers |
|---|---|
| Rok vydání: | 2002 |
| Předmět: |
Hydrodynamic radius
Aqueous solution Polymers and Plastics biology Chemistry Organic Chemistry Analytical chemistry Light scattering Inorganic Chemistry Ovalbumin Dynamic light scattering Ionic strength Materials Chemistry Radius of gyration biology.protein Biophysics Physics::Chemical Physics Egg white |
| Zdroj: | Macromolecules. 35:4753-4762 |
| ISSN: | 1520-5835 0024-9297 |
| DOI: | 10.1021/ma0120198 |
| Popis: | The effect of ionic strength on the interaction of ovalbumin, a globular egg white protein, in aqueous solution was investigated using static and dynamic light scattering. Strong repulsive interact... |
| Databáze: | OpenAIRE |
| Externí odkaz: |
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