Physicochemical Properties of Enzymatically Modified Gelatin as a Proteinaceous Surfactant
نویسندگان
چکیده
منابع مشابه
Physicochemical properties of surfactant lipids.
brane disease which is a major CauSe Of death Of newborn (premature) infants. However, there are other pathological Appi. physiol. 42,483-491 lung conditions connected with surfactant. Adult respiratory distress syndrome (Lachmann, 1983), alveolar lipoChemosphere 13, 101-105 proteinosis (Claypool et al., 1984), and acute pancreatitis (Idegami et al., 1983) are examples of such conditions. Vario...
متن کاملProperties of Chemically Modified Gelatin Films
Edible and/or biodegradable films usually have limited water vapor barriers, making it difficult to use them. Thus, the objective of this work was to evaluate the effect of a chemical reticulation treatment with formaldehyde and glyoxal on the mechanical properties, water vapor permeability, solubility and color parameters of gelatin-based films. Formaldehyde and glyoxal were added to the filmo...
متن کاملPhysicochemical and metabolic properties of modified metallothioneins.
Attempts to crosslink metallothionein through lysine residues have resulted in trapping of octameric structures. Two such polymers have been characterized. They are of a critical size for glomerular filtration, and unique tissue distributions of cadmium arise when they are injected into rats.
متن کاملComparative comparison of physicochemical properties of gelatin extracted from lanternfish (Benthosema pterotum, Alcock 1890) and Bovine Gelatin
In this study, for the first time, lanternfish gelatin (Benthosema pterotum Alcock, 1890) was extracted and the composition (moisture, ash, protein), gel strength, gelling and melting temperature of extracted gelatin was investigated and compared with those of the commercial bovine gelatin purchased from market. The two gelatin samples were also compared in terms of color properties. Moisture a...
متن کاملEffect of drying method on mechanical, thermal and water absorption properties of enzymatically crosslinked gelatin hydrogels.
Enzymatically crossliked gelatin hydrogel was submitted to two different drying methods: air drying and freeze drying. The resulting polymeric tridimensional arrangement (compact or porous, respectively) led to different thermal and swelling properties. Significant differences (p < 0.05) on thermal and mechanical characteristics as well as swelling in non-enzymatic gastric and intestinal simula...
متن کاملذخیره در منابع من
با ذخیره ی این منبع در منابع من، دسترسی به آن را برای استفاده های بعدی آسان تر کنید
ژورنال
عنوان ژورنال: Agricultural and Biological Chemistry
سال: 1984
ISSN: 0002-1369
DOI: 10.1080/00021369.1984.10866406