Abstract
Dynamic viscoelastic measurements were made on ovalbumin gels prepared by two different thermal denaturation methods for a study of their gel structures. Results are discussed in the light of the fractal concept developed for the critical gel structure of synthetic polymers at the sol-gel transition point. Especially, a role of added salt on association kinetics of denatured proteins as well as on the resulting gel structures are described in detail.
Original language | English |
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Pages (from-to) | 257-271 |
Number of pages | 15 |
Journal | Polymer Gels and Networks |
Volume | 6 |
Issue number | 3-4 |
DOIs | |
Publication status | Published - Jan 1 1998 |
All Science Journal Classification (ASJC) codes
- Chemical Engineering(all)
- Pharmaceutical Science
- Polymers and Plastics