ISSN:
1436-5073
Schlagwort(e):
mucin
;
FT-IR spectroscopy
;
influence of water
Quelle:
Springer Online Journal Archives 1860-2000
Thema:
Chemie und Pharmazie
Notizen:
Abstract FT-IR spectroscopy was utilized to characterize the structure hydration and dehydration of mucin in vitro. The results indicated that both the protein chain and carbohydrate moiety are hydrated with the water molecules. In addition, the hydration and dehydration mechanism of mucin are quite different in H2O and D2O media.
Materialart:
Digitale Medien
URL:
http://dx.doi.org/10.1007/BF01205906