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 |
|---|---|
| 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
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Koike, A., Takada, A., & Nemoto, N. (1998). Structure and dynamics of ovalbumin gels: II. Gels induced by heat treatment at 80°C. Polymer Gels and Networks, 6(3-4), 257-271. https://doi.org/10.1016/S0966-7822(98)00018-5