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Influence of sucrose on the thermodynamic properties of the 11S globulin of Vicia faba-dextran-aqueous solvent system

✍ Scribed by A.S. Antipova; M.G. Semenova

Book ID: 114200816
Publisher: Elsevier Science
Year: 1997
Tongue: English
Weight: 826 KB
Volume: 11
Category: Article
ISSN: 0268-005X
DOI: 10.1016/s0268-005x(97)80039-2

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## Abstract By acetylation of __Vicia faba__ protein it becomes in aqueous solution compatible with gelatine up to a substitution degree of about 50%. The swellability and brittleness of foils and the viscosity of aqueous solution of __Vicia faba__ protein are increased by its acetylation and these