Effect of Salt and Heating on a Mesoscopic Structure Composed of Ovalbumin Globules in Aqueous Solution-Reference-Cited by-同舟云学术

Effect of Salt and Heating on a Mesoscopic Structure Composed of Ovalbumin Globules in Aqueous Solution

Published:2001-10-06 Issue:4 Volume:2 Page:1071-1073
ISSN:1525-7797
Container-title:Biomacromolecules
language:en
Short-container-title:Biomacromolecules

Author:

Sugiyama Masaaki¹,Nakamura Atsushi²,Hiramatsu Nobuyasu²,Annaka Masahiko³,Kuwajima Shuichiro⁴,Hara Kazuhiro⁵

Affiliation:

1. Department of Physics, Kyushu University, Fukuoka 812-8581, Japan

2. Department of Applied Physics, Fukuoka University, Fukuoka 814-0180, Japan

3. Department of Materials Technology, Chiba University, Chiba 263-8522, Japan

4. Department of Polymer Physics, National Institute of Materials and Chemical Research, Ibaraki 305-8565, Japan

5. Institute of Environmental Systems, Kyushu University, Fukuoka 812-8581, Japan

Publisher

American Chemical Society (ACS)

Subject

Materials Chemistry,Polymers and Plastics,Biomaterials,Bioengineering

Link

https://pubs.acs.org/doi/pdf/10.1021/bm015541a

Reference9 articles.

1. (a) Sobotka, H.; Trurint, H. J. InDetermination of the size and shape ofprotein molecules; Alexander, P., Block, R. J., Eds. Pergamon Press: Oxford, England, 1961; p 232.

2. (b) Creighton, T. E.Proteins: structuresand molecular properties, 2nd ed.; W. H. Freeman and Co. New York, 1993; p 27.

3. Rheological and small-angle X-ray scattering investigations on the shape and ordered arrangement of native ovalbumin molecules in aqueous colloids

4. Dynamic light scattering of aqueous solutions of linear aggregates induced by thermal denaturation of ovalbumin

5. Analysis of a novel phenomenon in a solidlike structure in ovalbumin aqueous colloids using the Yukawa potential

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