18.97.9.171
18.97.9.171
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열변성에 의한 알부민의 구조변화와 팽윤특성 - 제조조건의 영향 -
Structural changes and swelling behavior of thermally denatured albumin bead - effect of preparation condition -
송인호 , 박함용 , 박성배 , 유진오 , 김중현 , 김우식 ( In Ho Song , Ham Yong Park , Seong Bae Park , Jin Oh Yoo , Jung Hyun Kim , Woo Sik Kim )
응용화학 vol. 1 iss. 2 433-436(4pages)
UCI I410-ECN-0102-2009-570-007341563
This article is 4 pages or less.

Thermally denatured albumin beads were prepared. The pH of albumin solution was adjusted with HCl and NaOH. Experimental pH range was 2∼11. The absorbance of albumin solution was measured using UV-visible spectrometer at 600nm of wavelength. Albumin beads were swelled to their equilibrium state in various pH of aqueous swelling mediums. The pH of swelling medium was set to 2∼11 with phosphate buffer and final value of ionic strength was 0.2. At the isoelectric point, swelling ratio showed minimum value. Bead which was made from albumin solution whose pH was adjusted to high value, showed high equilibrium swelling ratio and pH sensitivity in swelling.

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