Protein–polysaccharide viscoelastic matrices: synergic effects of amylose on lysozyme physical gelation in aqueous dimethylsulfoxide

Soft Matter ◽  
2009 ◽  
Vol 5 (21) ◽  
pp. 4240 ◽  
Author(s):  
Willemberg A. Cruz ◽  
Elizabeth P. G. Arêas
Polymer ◽  
2003 ◽  
Vol 44 (18) ◽  
pp. 5303-5310 ◽  
Author(s):  
Katsuhiro Inomata ◽  
Daisuke Nakanishi ◽  
Ai Banno ◽  
Eiji Nakanishi ◽  
Yosuke Abe ◽  
...  

Soft Matter ◽  
2013 ◽  
Vol 9 (29) ◽  
pp. 6986-6999 ◽  
Author(s):  
Franziska Bode ◽  
Marcelo Alves da Silva ◽  
Paul Smith ◽  
Christian D. Lorenz ◽  
Seth McCullen ◽  
...  

Enzymatic cross-linking of gelatin (left) proceeds through cluster growth (red); when combined with physical gelation, clusters are constrained by triple-helices (black), yielding a more ordered and efficient network, favouring cell proliferation.


Author(s):  
Leila Kudreeva ◽  
Zh. Kulbayeva ◽  
Andrey Kurbatov ◽  
Mikhail Nauryzbayev ◽  
M. Ainamkulova

1972 ◽  
Vol 50 (4) ◽  
pp. 474-478 ◽  
Author(s):  
Keith Yates ◽  
Graeme Welch

The pKa values often substituted primary anilines and six substituted tertiary anilines have been determined in 70% DMSO–water. The ΔpKa values relative to those in aqueous solution indicate that DMSO is about 2 log units stronger as a base than H2O. The normal order of basicity (tertiary > primary) is inverted in this solvent system and the Hammett ρ values for the two series provide evidence for a different ionization mechanism than that in water.


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