Functional properties of the system gela
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Schmandke, H. ;BΓΆttcher, H. ;Plaschnick, D. ;Kuhrt, A.
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Article
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1982
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John Wiley and Sons
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English
β 255 KB
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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