REVERSIBLE GELATION OF ARACHIN
- 12 January 1980
- journal article
- Published by Wiley in International Journal of Peptide and Protein Research
- Vol. 15 (1) , 67-72
- https://doi.org/10.1111/j.1399-3011.1980.tb02551.x
Abstract
Arachin forms a gel at acidic pH (pH less than 3.8) which is thermolabile. The factors governing the gelation seem to be the concentration of the protein, heating temperature, heating interval, cooling temperature of the heated solution, pH, ionic strength and dielectric constant of the medium. Urea decreases gel strength. The cross-links involved in the gelatin of arachin seem to be noncovalent in nature.Keywords
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