THE EFFECT OF DENATURATION ON THE VISCOSITY OF PROTEIN SYSTEMS

The viscosity of a protein solution is increased by the denaturation of the protein. This is true both when there is the formation of protein aggregates which occlude water and when there is no aggregation. Under certain conditions, as a result of the aggregation following denaturation, a solution c...

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Detalles Bibliográficos
Autores principales: Anson, M. L., Mirsky, A. E.
Formato: Texto
Lenguaje:English
Publicado: The Rockefeller University Press 1932
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC2141169/
https://www.ncbi.nlm.nih.gov/pubmed/19872650
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author Anson, M. L.
Mirsky, A. E.
author_facet Anson, M. L.
Mirsky, A. E.
author_sort Anson, M. L.
collection PubMed
description The viscosity of a protein solution is increased by the denaturation of the protein. This is true both when there is the formation of protein aggregates which occlude water and when there is no aggregation. Under certain conditions, as a result of the aggregation following denaturation, a solution containing only one per cent of protein may be converted into a clear gel. The conditions for obtaining very viscous solutions containing little denatured protein are always close to the conditions for actual precipitation and under these conditions the viscosity is very sensitive to slight changes in the concentration of salts and hydrogen ions.
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spelling pubmed-21411692008-04-23 THE EFFECT OF DENATURATION ON THE VISCOSITY OF PROTEIN SYSTEMS Anson, M. L. Mirsky, A. E. J Gen Physiol Article The viscosity of a protein solution is increased by the denaturation of the protein. This is true both when there is the formation of protein aggregates which occlude water and when there is no aggregation. Under certain conditions, as a result of the aggregation following denaturation, a solution containing only one per cent of protein may be converted into a clear gel. The conditions for obtaining very viscous solutions containing little denatured protein are always close to the conditions for actual precipitation and under these conditions the viscosity is very sensitive to slight changes in the concentration of salts and hydrogen ions. The Rockefeller University Press 1932-01-20 /pmc/articles/PMC2141169/ /pubmed/19872650 Text en Copyright © Copyright, 1932, by The Rockefeller Institute for Medical Research This article is distributed under the terms of an Attribution–Noncommercial–Share Alike–No Mirror Sites license for the first six months after the publication date (see http://www.rupress.org/terms). After six months it is available under a Creative Commons License (Attribution–Noncommercial–Share Alike 4.0 Unported license, as described at http://creativecommons.org/licenses/by-nc-sa/4.0/).
spellingShingle Article
Anson, M. L.
Mirsky, A. E.
THE EFFECT OF DENATURATION ON THE VISCOSITY OF PROTEIN SYSTEMS
title THE EFFECT OF DENATURATION ON THE VISCOSITY OF PROTEIN SYSTEMS
title_full THE EFFECT OF DENATURATION ON THE VISCOSITY OF PROTEIN SYSTEMS
title_fullStr THE EFFECT OF DENATURATION ON THE VISCOSITY OF PROTEIN SYSTEMS
title_full_unstemmed THE EFFECT OF DENATURATION ON THE VISCOSITY OF PROTEIN SYSTEMS
title_short THE EFFECT OF DENATURATION ON THE VISCOSITY OF PROTEIN SYSTEMS
title_sort effect of denaturation on the viscosity of protein systems
topic Article
url https://www.ncbi.nlm.nih.gov/pmc/articles/PMC2141169/
https://www.ncbi.nlm.nih.gov/pubmed/19872650
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