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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...
| Autores principales: | , |
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| Formato: | Texto |
| Lenguaje: | English |
| Publicado: |
The Rockefeller University Press
1932
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| Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC2141169/ https://www.ncbi.nlm.nih.gov/pubmed/19872650 |