Bioscience, Biotechnology, and Biochemistry
Online ISSN : 1347-6947
Print ISSN : 0916-8451
Food & Nutrition Science Notes
Effect of Salt Addition on the Fractal Structure of Aggregates Formed by Heating Dilute BSA Solutions
Hitoshi KUMAGAITomohide MATSUNAGATomoaki HAGIWARA
著者情報
ジャーナル フリー

1999 年 63 巻 1 号 p. 223-225

詳細
抄録
  The fractal dimension, Df, of aggregates in a dilute BSA system with added salt was evaluated by static light scattering (SLS). A fractal structure was observed for the system with NaCl addition. The values of Df increased with increasing heating time and ionic strength. The values of Df were larger than those (Df=1.8 or 2.1) predicted by the conventional cluster-cluster aggregation model, probably due to a “restructuring” of aggregates during the aggregation process. On the other hand, a fractal structure was not apparent for the system with added CaCl2.
著者関連情報

この記事は最新の被引用情報を取得できません。

© 1999 by Japan Society for Bioscience, Biotechnology, and Agrochemistry
前の記事 次の記事
feedback
Top