Effect of Water Potential on Sol-Gel Transition and Intermolecular Interaction of Gelatin Near the Transition Temperature

Biopolymers

Volumn 70, Issue 4, 2003, Pages 482-491

  Miyawaki, Osato ^a   Norimatsu, Yuko ^b   Kumagai, Hitoshi ^c   Irimoto, Yoshinobu ^a   Kumagai, Hitomi ^b   Sakurai, Hidetoshi ^b  

^a UNIVERSITY OF TOKYO   (Japan)

^b NIHON UNIVERSITY   (Japan)

^c KYORITSU WOMEN'S UNIVERSITY   (Japan)

Author keywords

Aqueous solvent ordering; Gelatin; Hydration of protein; Protein protein interaction; Sol gel transition; Specific viscosity; Water activity

Indexed keywords

HYDRATION; HYDROGEN BONDS; HYDROPHOBICITY; SOL-GELS; THERMOANALYSIS; THERMODYNAMICS; VISCOSITY MEASUREMENT;

GELATIN; INTERMOLECULAR INTERACTION;

BIOPOLYMERS;

DEXTRAN; FORMAMIDE; GELATIN; GLUCOSE; GLYCEROL; MACROGOL; RIBOSE; SUCROSE; UREA; WATER;

AQUEOUS SOLUTION; ARTICLE; DIFFERENTIAL SCANNING CALORIMETRY; ENERGY; GEL; HYDRATION; MOLECULAR INTERACTION; PROTEIN PROTEIN INTERACTION; SOLID; TEMPERATURE; THERMAL ANALYSIS; THERMODYNAMICS; VISCOSITY;

ANIMALS; DEXTRANS; GELATIN; HUMANS; PHASE TRANSITION; POLYETHYLENE GLYCOLS; SUCROSE; TEMPERATURE; THERMODYNAMICS; VISCOSITY; WATER;

EID: 0346850627     PISSN: 00063525     EISSN: None     Source Type: Journal    
DOI: 10.1002/bip.10473     Document Type: Article

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