Influence of PEGylation on the ability of carboxymethyl-dextran to form complexes with α-lactalbumin
• Poly(ethylene glycol) was attached to reducing end of carboxymethyl-dextran (CMD). • Protein complex formation occurred at pH 5.9 for PEGylated CMD vs. pH 5.5 for CMD. • Phase separation of complexes not influenced by amount of PEGylated CMD. • Spheroidal complexes possessed hydrodynamic radius of...
Ausführliche Beschreibung
Gespeichert in:
| Autor*in: |
Du, Juan [verfasserIn] |
|---|
| Format: |
E-Artikel |
|---|---|
| Sprache: |
Englisch |
| Erschienen: |
2016 |
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| Schlagwörter: |
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| Umfang: |
7 |
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| Übergeordnetes Werk: |
Enthalten in: Temperature and the field dependence of the magnetization close to order–disorder phase transitions in DMMn and the chromium-doped DMMn - Yurtseven, H. ELSEVIER, 2018, New York, NY [u.a.] |
|---|---|
| Übergeordnetes Werk: |
volume:196 ; year:2016 ; day:1 ; month:04 ; pages:853-859 ; extent:7 |
| Links: |
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| DOI / URN: |
10.1016/j.foodchem.2015.10.021 |
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ELV014017962 |
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Enthalten in Temperature and the field dependence of the magnetization close to order–disorder phase transitions in DMMn and the chromium-doped DMMn New York, NY [u.a.] volume:196 year:2016 day:1 month:04 pages:853-859 extent:7 |
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• Poly(ethylene glycol) was attached to reducing end of carboxymethyl-dextran (CMD). • Protein complex formation occurred at pH 5.9 for PEGylated CMD vs. pH 5.5 for CMD. • Phase separation of complexes not influenced by amount of PEGylated CMD. • Spheroidal complexes possessed hydrodynamic radius of 11–40nm. |
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• Poly(ethylene glycol) was attached to reducing end of carboxymethyl-dextran (CMD). • Protein complex formation occurred at pH 5.9 for PEGylated CMD vs. pH 5.5 for CMD. • Phase separation of complexes not influenced by amount of PEGylated CMD. • Spheroidal complexes possessed hydrodynamic radius of 11–40nm. |
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