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Changes in Molecular Weight of Pectin During Methylation with Diazomethane

โœ Scribed by CHRISTIAN J. B. SMIT; EDWIN F. BRYANT

Book ID
108798835
Publisher
Institute of Food Technologists
Year
1969
Tongue
English
Weight
364 KB
Volume
34
Category
Article
ISSN
0022-1147

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โœ Tamaki Miyazaki; Chikako Yomota; Satoshi Okada ๐Ÿ“‚ Article ๐Ÿ“… 1998 ๐Ÿ› John Wiley and Sons ๐ŸŒ English โš– 186 KB ๐Ÿ‘ 1 views

It was shown using a cone-plate rotational viscometer that the apparent viscosity of a dilute aqueous solution of sodium hyaluronate decreased gradually during the measurement. Hyaluronic acid (HA) forms a characteristic network by entanglements coupling, so two hypotheses could be postulated from t