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What is Conformational Changes and Molecular Mobility in Plasticized Proteins about?
The extent to which a biopolymer can be plasticized is dependent on its molecular and higher order structures. Lactalbumin, ovalbumin, corn zein, wheat gluten, and feather keratin were plasticized with glycerol from very low to very high amounts. The transition from glassy to rubbery behavior with plasticization level can be found from modulus, FT-IR, and XRD data.
- Author
- mwhale2
- Language
- EN