Inter-protein bonding and other molecular interactions in hen egg white
The analysis of the SDS-polyacrylamide gel electrophoresis (SDS-PAGE) data, combined with the comparison of viscosity data corresponding to the thin fraction of hen egg white and 2 mM purefied ovalbumin solution, showed that the thin fraction is a protein solution. Dissolution of the thick fraction...
| Main Authors: | , , |
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| Format: | Article |
| Language: | English |
| Published: |
Serbian Chemical Society
2000-03-01
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| Series: | Journal of the Serbian Chemical Society |
| Subjects: | |
| Online Access: | http://www.shd.org.yu/HtDocs/SHD/Vol65/No3-Pdf/V65-No3-02.zip |