CORRELATION BETWEEN THE TEMPERATURES OF FORMATION BREAKDOWN OF THE GEL NETWORK AND CONFORMATIONAL TRANSITIONS OF AGAROSE MACROMOLECULES

被引：13

作者：

BRAUDO, EE

MURATALIEVA, IR

PLASHCHINA, IG

TOLSTOGUZOV, VB

机构：

[1] A. N. Nesmeyanov Institute of Organoelement Compounds, USSR Acacmy of Sciences, Moscow

来源：

CARBOHYDRATE POLYMERS | 1991年 / 15卷 / 03期

关键词：

D O I：

10.1016/0144-8617(91)90046-F

中图分类号：

O69 [应用化学];

学科分类号：

081704 ;

摘要：

The melting temperature of a 1% agarose gel in a solvent consisting of equal weights of water and dimethylsulphoxide, exceeds the temperature of completion of the helix-coil transition by 25-degrees-C. It is concluded that the agarose gel network may be retained even when the polysaccharide is in the disordered conformation.

引用

页码：317 / 321

页数：5

共 9 条

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