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THE EFFECT OF WATER CONTENT UPON THE RATE OF HEAT DENATURATION OF CRYSTALLIZABLE EGG ALBUMIN
1. The denaturation rate of partially dried crystallizable egg albumin is greatly decreased by decreasing its water content. 2. The temperature of denaturation, defined as the temperature at which half of the protein becomes insoluble in distilled water after a definite time of heating, is a linear...
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| Formato: | Texto |
| Lenguaje: | English |
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The Rockefeller University Press
1933
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| Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC2141266/ https://www.ncbi.nlm.nih.gov/pubmed/19872759 |