van Oss C J
Department of Microbiology, State University of New York, Buffalo 14214.
J Protein Chem. 1990 Aug;9(4):487-91. doi: 10.1007/BF01024625.
By contact angle measurements on layers of fibrinogen and fibrin, it can be shown that the transformation from fibrinogen to fibrin is accompanied by a change in surface properties from very hydrophilic (fibrinogen) to moderately but definitely hydrophobic (fibrin). It is also shown that, contrary to serum albumin and gamma globulin, fibrinogen does not become more hydrophobic upon drying.
通过对纤维蛋白原和纤维蛋白层进行接触角测量，可以发现从纤维蛋白原向纤维蛋白的转变伴随着表面性质的变化，即从非常亲水（纤维蛋白原）变为适度但明显疏水（纤维蛋白）。还表明，与血清白蛋白和γ球蛋白不同，纤维蛋白原在干燥时不会变得更疏水。
