Globular protein gelation

被引：169

作者：

Gosal, WS ^{[1
]}

Ross-Murphy, SB ^{[1
]}

机构：

[1] Kings Coll London, Div Life Sci, Biopolymers Grp, London SE1 8WA, England

来源：

CURRENT OPINION IN COLLOID & INTERFACE SCIENCE | 2000年 / 5卷 / 3-4期

关键词：

gel; gelatine; rheology; protein denaturation; peptide networks; amyloid;

D O I：

10.1016/S1359-0294(00)00057-1

中图分类号：

O64 [物理化学（理论化学）、化学物理学];

学科分类号：

070304 ; 081704 ;

摘要：

In this paper, significant advances in the structure and rheological properties of globular protein gels have been described. The achievements of scattering methods, which have provided information over a range of distances from the monomer to the micron scale, are reviewed. The kinetics of gelation measured by rheological methods have also been discussed, including currently applied models for the gelation time, the gel elastic modulus and the critical gel concentration. (C) 2000 Elsevier Science Ltd. All rights reserved.

引用

页码：188 / 194

页数：7

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