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
Autor*in: |
Du, Juan [verfasserIn] |
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Format: |
E-Artikel |
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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.] |
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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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10.1016/j.foodchem.2015.10.021 doi GBVA2016010000006.pica (DE-627)ELV014017962 (ELSEVIER)S0308-8146(15)30021-2 DE-627 ger DE-627 rakwb eng 540 660 540 DE-600 660 DE-600 540 VZ 35.00 bkl Du, Juan verfasserin aut Influence of PEGylation on the ability of carboxymethyl-dextran to form complexes with α-lactalbumin 2016 7 nicht spezifiziert zzz rdacontent nicht spezifiziert z rdamedia nicht spezifiziert zu rdacarrier • 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. M W Elsevier PEG Elsevier CMD-b-PEG Elsevier α-lac Elsevier CMD Elsevier C3M Elsevier TEM Elsevier Reuhs, Brad L. oth Jones, Owen G. oth Enthalten in Elsevier Yurtseven, H. ELSEVIER Temperature and the field dependence of the magnetization close to order–disorder phase transitions in DMMn and the chromium-doped DMMn 2018 New York, NY [u.a.] (DE-627)ELV000463221 volume:196 year:2016 day:1 month:04 pages:853-859 extent:7 https://doi.org/10.1016/j.foodchem.2015.10.021 Volltext GBV_USEFLAG_U GBV_ELV SYSFLAG_U SSG-OLC-PHA 35.00 Chemie: Allgemeines VZ AR 196 2016 1 0401 853-859 7 045F 540 |
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10.1016/j.foodchem.2015.10.021 doi GBVA2016010000006.pica (DE-627)ELV014017962 (ELSEVIER)S0308-8146(15)30021-2 DE-627 ger DE-627 rakwb eng 540 660 540 DE-600 660 DE-600 540 VZ 35.00 bkl Du, Juan verfasserin aut Influence of PEGylation on the ability of carboxymethyl-dextran to form complexes with α-lactalbumin 2016 7 nicht spezifiziert zzz rdacontent nicht spezifiziert z rdamedia nicht spezifiziert zu rdacarrier • 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. M W Elsevier PEG Elsevier CMD-b-PEG Elsevier α-lac Elsevier CMD Elsevier C3M Elsevier TEM Elsevier Reuhs, Brad L. oth Jones, Owen G. oth Enthalten in Elsevier Yurtseven, H. ELSEVIER Temperature and the field dependence of the magnetization close to order–disorder phase transitions in DMMn and the chromium-doped DMMn 2018 New York, NY [u.a.] (DE-627)ELV000463221 volume:196 year:2016 day:1 month:04 pages:853-859 extent:7 https://doi.org/10.1016/j.foodchem.2015.10.021 Volltext GBV_USEFLAG_U GBV_ELV SYSFLAG_U SSG-OLC-PHA 35.00 Chemie: Allgemeines VZ AR 196 2016 1 0401 853-859 7 045F 540 |
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10.1016/j.foodchem.2015.10.021 doi GBVA2016010000006.pica (DE-627)ELV014017962 (ELSEVIER)S0308-8146(15)30021-2 DE-627 ger DE-627 rakwb eng 540 660 540 DE-600 660 DE-600 540 VZ 35.00 bkl Du, Juan verfasserin aut Influence of PEGylation on the ability of carboxymethyl-dextran to form complexes with α-lactalbumin 2016 7 nicht spezifiziert zzz rdacontent nicht spezifiziert z rdamedia nicht spezifiziert zu rdacarrier • 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. M W Elsevier PEG Elsevier CMD-b-PEG Elsevier α-lac Elsevier CMD Elsevier C3M Elsevier TEM Elsevier Reuhs, Brad L. oth Jones, Owen G. oth Enthalten in Elsevier Yurtseven, H. ELSEVIER Temperature and the field dependence of the magnetization close to order–disorder phase transitions in DMMn and the chromium-doped DMMn 2018 New York, NY [u.a.] (DE-627)ELV000463221 volume:196 year:2016 day:1 month:04 pages:853-859 extent:7 https://doi.org/10.1016/j.foodchem.2015.10.021 Volltext GBV_USEFLAG_U GBV_ELV SYSFLAG_U SSG-OLC-PHA 35.00 Chemie: Allgemeines VZ AR 196 2016 1 0401 853-859 7 045F 540 |
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10.1016/j.foodchem.2015.10.021 doi GBVA2016010000006.pica (DE-627)ELV014017962 (ELSEVIER)S0308-8146(15)30021-2 DE-627 ger DE-627 rakwb eng 540 660 540 DE-600 660 DE-600 540 VZ 35.00 bkl Du, Juan verfasserin aut Influence of PEGylation on the ability of carboxymethyl-dextran to form complexes with α-lactalbumin 2016 7 nicht spezifiziert zzz rdacontent nicht spezifiziert z rdamedia nicht spezifiziert zu rdacarrier • 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. M W Elsevier PEG Elsevier CMD-b-PEG Elsevier α-lac Elsevier CMD Elsevier C3M Elsevier TEM Elsevier Reuhs, Brad L. oth Jones, Owen G. oth Enthalten in Elsevier Yurtseven, H. ELSEVIER Temperature and the field dependence of the magnetization close to order–disorder phase transitions in DMMn and the chromium-doped DMMn 2018 New York, NY [u.a.] (DE-627)ELV000463221 volume:196 year:2016 day:1 month:04 pages:853-859 extent:7 https://doi.org/10.1016/j.foodchem.2015.10.021 Volltext GBV_USEFLAG_U GBV_ELV SYSFLAG_U SSG-OLC-PHA 35.00 Chemie: Allgemeines VZ AR 196 2016 1 0401 853-859 7 045F 540 |
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Influence of PEGylation on the ability of carboxymethyl-dextran to form complexes with α-lactalbumin |
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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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• 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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Influence of PEGylation on the ability of carboxymethyl-dextran to form complexes with α-lactalbumin |
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