Small-angle X-ray scattering study of the effect of pH and Salts on 11S soy glycinin in the freeze-dried powder and solution states

American Chemical Society
Publication Type:
Journal Article
Journal of Agricultural and Food Chemistry, 2010, 58 (2), pp. 967 - 974
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The nanostructures from powders of native protein, glycinin, and corresponding solutions from which the powders have been formed, have been studied as a function of pH and 1 M salts using smallangle X-ray scattering. All powders showed Porod scattering w
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