Aggregation Phenomena in Egg Albumin Solutions as Determined by Light Scattering Measurements
- 1 January 1949
- journal article
- research article
- Published by Proceedings of the National Academy of Sciences in Proceedings of the National Academy of Sciences
- Vol. 35 (1) , 17-23
- https://doi.org/10.1073/pnas.35.1.17
Abstract
The particle weight of crystalline egg albumin was detd. by the light-scattering method. Aggregation phenomena were observed as pH 4.2, i.e., within the usually accepted pH range of stability. Whereas the turbidity increased linearly with time, the rate of this increase, coinciding with the progress of aggregation, was particularly dependent on the concn. and temp. of the solution. During the aggregation no increase in free sulfhydryl groups could be detected, and the protein did not seem to have its ability to crystallize impaired.Keywords
This publication has 2 references indexed in Scilit:
- The Chemistry of Protein Denaturation.Chemical Reviews, 1944
- THE PH-STABILITY REGION OF EGG ALBUMINJournal of the American Chemical Society, 1930