Rotational diffusivity of solutes in concentrated caseinates: influence of glycosylation
1990
Le Meste, M. | Viguier, L. | Lorient, D. | Simatos, D.
Numerous factors control the diffusion of small molecules in concentrated polymeric systems. The aim of the present work was to study the influence of an internal plasticization treatment (glycosylation) of a protein (caseinate) on the rotational diffusivity of nitroxide radicals as a function of hydration. Ratational diffusivity was measured using Electron Spin Resonance. High levels of glycosylation improved the protein flexibility, and, above a given level of mobility, this higher flexibility was accompanied by an increased rotational diffusivity of the small solutes. Water acts as a plasticizer by increasing the free volume of the system and as a solvent by dispersing the molecules.
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