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

Akihiro Koike; Akihiko Takada; Norio Nemoto

doi:10.1016/S0966-7822(98)00018-5

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

Akihiro Koike, Akihiko Takada, Norio Nemoto

Department of Advanced Device Materials

Research output: Contribution to journal › Article › peer-review

19 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 language	English
Pages (from-to)	257-271
Number of pages	15
Journal	Polymer Gels and Networks
Volume	6
Issue number	3-4
DOIs	https://doi.org/10.1016/S0966-7822(98)00018-5
Publication status	Published - Jan 1 1998

All Science Journal Classification (ASJC) codes

Chemical Engineering(all)
Pharmaceutical Science
Polymers and Plastics

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10.1016/S0966-7822(98)00018-5

Cite this

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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.",

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

Abstract

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