Structure and dynamics of ovalbumin gels:: II.: Gels induced by heat treatment at 80°C

被引：19

作者：

Koike, A ^{[1
]}

Takada, A ^{[1
]}

Nemoto, N ^{[1
]}

机构：

[1] Kyushu Univ, IGSES, Dept Mol & Mat Sci, Fukuoka 8128581, Japan

来源：

POLYMER GELS AND NETWORKS | 1998年 / 6卷 / 3-4期

关键词：

D O I：

10.1016/S0966-7822(98)00018-5

中图分类号：

O63 [高分子化学（高聚物）];

学科分类号：

070305 ; 080501 ; 081704 ;

摘要：

Dynamic viscoelastic measurements were made on ovalbumin gels prepared by two different thermal denaturation methods for a study of their gel structures. Results are discussed in the light of the fractal concept developed for the critical gel structure of synthetic polymers at the sol-gel transition point. Especially, a role of added salt on association kinetics of denatured proteins as well as on the resulting gel structures are described in detail. (C) 1998 Elsevier Science Ltd. All rights reserved.

引用

页码：257 / 271

页数：15

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