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Protein Concentration, pH and Ionic Strength Affect Apparent Viscosity of Actomyosin

✍ Scribed by S. COFRADES; M. CARECHE; J. CARBALLO; F. JIMÉNEZ COLMENERO

Book ID
108819042
Publisher
Institute of Food Technologists
Year
1993
Tongue
English
Weight
538 KB
Volume
58
Category
Article
ISSN
0022-1147

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## Abstract Aqueous gels can be made by heating concentrated solutions of the globular protein BSA above its unfolding temperature, around 60°. The effect of such factors as length of heating, protein concentration, pH and ionic strength on the small deformation shear modulus of the gel is determin