Turbidity and Hardness of a Heat-induced Gel of Hen Egg Ovalbumin
- 1 August 1986
- journal article
- research article
- Published by Oxford University Press (OUP) in Agricultural and Biological Chemistry
- Vol. 50 (8) , 2083-2089
- https://doi.org/10.1080/00021369.1986.10867699
Abstract
The turbidity and hardness of a heat-induced gel prepared from ovalbumin were examined at various pHs and ionic strengths. Depending on the conditions of the medium, a transparent solution, transparent gel, turbid gel, or turbid suspension was obtained by heating. The hardness was a maximum with the conditions that gave a transparent or slightly turbid gel. The gel and coagulums were solubilized by 1% SDS, but not by 6 m urea or 50 mm mercaptoethanol. The solution obtained by SDS treatment contained polymers shorter than octamers.This publication has 6 references indexed in Scilit:
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