| 偏磷酸使蛋白溶液发生凝聚的理论探讨 |
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| 引用本文： | 杨延民.偏磷酸使蛋白溶液发生凝聚的理论探讨[J].西华师范大学学报(哲学社会科学版),2002,23(4):413-414. |
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| 作者姓名： | 杨延民 |
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| 作者单位： | 四川师范学院化学系 四川南充637002 |
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| 摘 要： | 指出外加强酸能使蛋白溶液发生凝聚是因为破坏了纤维蛋白质高级结构的氢键，使蛋白质结构变得松散，水化能力降低，粘度增大。偏磷酸溶液中存在大量电荷高、分子量大的多聚体，能有效地中和掉蛋白质胶粒表面的电荷，破坏胶粒表面的水化膜，使蛋白胶粒凝聚而沉淀。
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| 关 键 词： | 蛋白溶液 偏磷酸 蛋白质结构 凝聚 氢键 粘度 水化能力 水化膜 |
| 文章编号： | 1001-8220(2002)04-0413-02 |
| 修稿时间： | 2002年9月5日 |
Theoretical Discussion on the Conservation of Provtein Solution Under the Influence of Metaphosphric Acid |
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| YANG Yan,Min.Theoretical Discussion on the Conservation of Provtein Solution Under the Influence of Metaphosphric Acid[J].Journal of China West Normal University:Natural Science Edition,2002,23(4):413-414. |
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| Authors: | YANG Yan Min |
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| Abstract: | Adscititious strong acid can cause protien solution to be condesated because the acid destroys the hydrogen bond which maintains the advanced structure of protein,which loosens the protein's strucure,decreases its ability to hydrate and increases its viscosity.There are many macromolecular and high-charge polymeric form in the solution of metaphosphoric acid,which can efficiently not only neutralize the chares but also destroy the hydrated film on the surface of protein colloidal particle,thus bring out the condensation and deposit of protein colloidal particles. |
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