Diffusion of a globular protein in amylose and amylopectin gels

被引：14

作者：

Leloup, V. M. ^{[2
]}

Colonna, P. ^{[1
]}

Ring, S. G. ^{[2
]}

机构：

[1] Biochim & Technol Glucides Lab, F-44072 Nantes, France

[2] Inst Food Res, Norwich Lab, Norwich NR4 7UA, Norfolk, England

来源：

FOOD HYDROCOLLOIDS | 1987年 / 1卷 / 5-6期

关键词：

D O I：

10.1016/S0268-005X(87)80042-5

中图分类号：

O69 [应用化学];

学科分类号：

081704 ;

摘要：

The diffusion of a globular protein (BSA) in aqueous amylose and amylopectin gels was studied as a function of polymer concentration. The retardation of diffusion showed a higher concentration dependence (1.2) than that predicted from theory (0.5).

引用

页码：465 / 469

页数：5

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