Effect of salt and heating on a mesoscopic structure composed of ovalbumin globules in aqueous solution

Biomacromolecules

Volumn 2, Issue 4, 2001, Pages 1071-1073

  Sugiyama, M ^a   Nakamura, A ^b   Hiramatsu, N ^b   Annaka, M ^c   Kuwajima, S ^d   Hara, K ^a  

^a KYUSHU UNIVERSITY   (Japan)

^b FUKUOKA UNIVERSITY   (Japan)

^c CHIBA UNIVERSITY   (Japan)

^d NATL INST OF MAT AND CHEM RES   (Japan)

Author keywords

[No Author keywords available]

Indexed keywords

OVALBUMIN; SODIUM CHLORIDE; WATER;

AQUEOUS SOLUTION; ARTICLE; CHEMICAL COMPOSITION; CHEMICAL STRUCTURE; CONCENTRATION (PARAMETERS); CONTROLLED STUDY; DENATURATION; ELECTRICITY; GEL; HEATING; MOLECULAR INTERACTION; NEUTRON SCATTERING; PRIORITY JOURNAL; ANIMAL; CHEMISTRY; CHICKEN; HEAT; NEUTRON; RADIATION SCATTERING; SOLUTION AND SOLUBILITY;

ANIMALS; CHICKENS; GELS; HEAT; NEUTRONS; OVALBUMIN; SCATTERING, RADIATION; SODIUM CHLORIDE; SOLUTIONS; WATER;

EID: 0035676322     PISSN: 15257797     EISSN: None     Source Type: Journal    
DOI: 10.1021/bm015541a     Document Type: Article

References (9)