Effects of Hydrodynamic Volume of Anionic Lipopolysaccharide, Emulsan, on Emulsifying Activity
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概要
- 論文の詳細を見る
To understand the structure-function relationship of an anionic lipopolysaccharide emulsan, the effect of hydrodynamic volume on the emulsifying activity was investigated. As a result, it was found that the hydrodynamic volume of emulsan was an important factor in its emulsifying activity. The hydrodynamic volume was decreased by the addition of a positively charged polypeptide, and the emulsifying activity was decreased, but negatively charged or uncharged polypeptide had little effect. These results suggest that the conformation of the backbone of emulsan helps to govern its emulsifying activity.
- 社団法人日本農芸化学会の論文
- 1998-03-23
著者
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KIM Jung
Department of Occupational Medicine, College of Medicine, Dong-A University
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Kim Pil
Department of Biotechnology, Catholic University of Korea
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Kim Seon
Department of Food Science and Nutrition, Hallym University
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Kim Sang
R&d Center Dong Yang Confectionery Corp.
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Kim Jung
Department Of Applied Chemistry School Of Engineering The University Of Tokyo
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Kim Seon
Department Of Electronic Engineering Chungbuk National University
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Kim P
Korea Advanced Inst. Sci. And Technol. Taejon Kor
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Kim J
Department Of Biological Sciences Korea Advanced Institute Of Science And Technology
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KIM Sang
R&D Center, Dong Yang Confectionery Corp.,
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Kim S
Department Of Biological Sciences Korea Advanced Institute Of Science And Technology
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Kim Pil
Department Of Agricultural Chemistry College Of Agriculture Gyeongsang National University
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Kim Jung
Department Of Applied Bioscience Cha University
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KIM Seon
Department of Biological Sciences, Korea Advanced Institute of Science and Technology
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KIM Seon
Department of Agricultural Chemistry, The University of Tokyo
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