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The denaturation of proteins: The effect of denaturation on the viscosity of the solutions of certain proteins.

作者信息

Loughlin W J, Lewis W C

机构信息

The Muspratt Laboratory of Physical and Electro-Chemistry, University of Liverpool.

出版信息

Biochem J. 1932;26(2):476-87. doi: 10.1042/bj0260476.

DOI:10.1042/bj0260476
PMID:16744849
原文链接:https://pmc.ncbi.nlm.nih.gov/articles/PMC1260930/
Abstract
摘要

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引用本文的文献

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CORRELATION OF THE VISCOSITIES OF PROTEIN SOLUTIONS WITH THEIR ABILITY TO CRYSTALLIZE.蛋白质溶液的粘度与其结晶能力的相关性。
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Dilatometric investigations on the heat-denaturation of proteins. I.蛋白质热变性的膨胀计研究。I.
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The X-ray interpretation of denaturation and the structure of the seed globulins.种子球蛋白变性的X射线解读及其结构
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本文引用的文献

1
On the separation of a pure albumin from egg-white.论从蛋清中分离出纯白蛋白。
J Physiol. 1900 Apr 24;25(4):306-30. doi: 10.1113/jphysiol.1900.sp000799.
2
Dilatometric studies in enzyme action.酶作用中的膨胀度研究。
Biochem J. 1929;23(5):975-81. doi: 10.1042/bj0230975.
3
The denaturation of proteins. Part V: Denaturation by acid.蛋白质的变性。第五部分：酸致变性
Biochem J. 1929;23(1):25-30. doi: 10.1042/bj0230025.
4
The Kinetics of Protein Denaturation: Part II. The Effect of Variation in the Hydrogen Ion Concentration on the Velocity of the Heat Denaturation of Egg-Albumin; the Critical Increment of the Process.蛋白质变性动力学：第二部分。氢离子浓度变化对蛋清热变性速度的影响；该过程的临界增量。
Biochem J. 1926;20(5):978-83. doi: 10.1042/bj0200978.
5
The Viscosity of Solutions.溶液的粘度
Biochem J. 1917 Aug;11(2):112-33. doi: 10.1042/bj0110112.