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J Gen Physiol. 1935 Jul 20;18(6):847-52. doi: 10.1085/jgp.18.6.847.
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本文引用的文献

1
The denaturation of proteins: The effect of denaturation on the viscosity of the solutions of certain proteins.蛋白质的变性：变性对某些蛋白质溶液黏度的影响。
Biochem J. 1932;26(2):476-87. doi: 10.1042/bj0260476.
2
The Viscosity of Protein Solutions. II. Pseudoglobulin and Euglobulin (Horse).蛋白质溶液的黏度。II. 假球蛋白和优球蛋白（马）
Biochem J. 1914 Jun;8(3):261-80. doi: 10.1042/bj0080261.

蛋白质溶液的粘度与其结晶能力的相关性。

CORRELATION OF THE VISCOSITIES OF PROTEIN SOLUTIONS WITH THEIR ABILITY TO CRYSTALLIZE.

机构信息

Department of Physiology and Biochemistry, Medical College, Cornell University, Ithaca.

出版信息

J Gen Physiol. 1935 Jul 20;18(6):847-52. doi: 10.1085/jgp.18.6.847.

DOI:10.1085/jgp.18.6.847
PMID:19872893
原文链接:https://pmc.ncbi.nlm.nih.gov/articles/PMC2141406/
Abstract

All the proteins whose viscosities in solution have been measured fall distinctly into two classes. Proteins of viscosity equal to and lower than serum albumin are readily crystallized. Proteins with viscosity equal to or greater than denatured ovalbumin have not yet been crystallized.

摘要

所有已测量其溶液黏度的蛋白质明显地分为两类。黏度等于或低于血清白蛋白的蛋白质容易结晶。黏度等于或大于变性卵清蛋白的蛋白质尚未结晶。