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DENATURATION CHANGES IN EGG ALBUMIN WITH UREA, RADIATION, AND HEAT
The extent of urea denaturation depends on the concentration of protein and urea and also on the temperature of the solution. Egg albumin solutions (0.9 per cent) are not denatured by 20 per cent urea, denature slowly with 25 per cent urea, and denature rapidly with 35 per cent urea at room temperat...
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| Formato: | Texto |
| Lenguaje: | English |
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The Rockefeller University Press
1943
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| Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC2142588/ https://www.ncbi.nlm.nih.gov/pubmed/19873373 |