Structure and dynamics of ovalbumin gels: II. Gels induced by heat treatment at 80°C

Akihiro Koike, Akihiko Takada, Norio Nemoto

Research output: Contribution to journalArticle

18 Citations (Scopus)

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 languageEnglish
Pages (from-to)257-271
Number of pages15
JournalPolymer Gels and Networks
Volume6
Issue number3-4
DOIs
Publication statusPublished - Jan 1 1998

All Science Journal Classification (ASJC) codes

  • Chemical Engineering(all)
  • Pharmaceutical Science
  • Polymers and Plastics

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