Kumar K D, Nandi P K, Rao M S
Int J Pept Protein Res. 1980 Jan;15(1):67-72. doi: 10.1111/j.1399-3011.1980.tb02551.x.
Arachin forms a gel at acidic pH (pH less than 3.8) which is thermolabile. The factors governing the gelation seem to be the concentration of the protein, heating temperature, heating interval, cooling temperature of the heated solution, pH, ionic strength and dielectric constant of the medium. Urea decreases gel strength. The cross-links involved in the gelatin of arachin seem to be noncovalent in nature.
花生球蛋白在酸性pH值（pH小于3.8）下形成凝胶，该凝胶具有热不稳定性。影响凝胶形成的因素似乎包括蛋白质浓度、加热温度、加热时间间隔、加热溶液的冷却温度、pH值、介质的离子强度和介电常数。尿素会降低凝胶强度。花生球蛋白凝胶中涉及的交联似乎本质上是非共价的。
