Journal
BIOMACROMOLECULES
Volume 12, Issue 6, Pages 2351-2356Publisher
AMER CHEMICAL SOC
DOI: 10.1021/bm200417t
Keywords
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Funding
- Pennsylvania State University Department of Chemistry
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The thick fraction of hen egg white is a protein hydrogel with an immeasurably high viscosity composed of similar to 90% water that can serve as a model system for mammalian mucous membrane. Measurements of the rate constants of diffusion-controlled reactions occurring within the gel (and corresponding activation energies) and electric conductivity revealed that the thick fraction of egg white can be envisioned as a 3D network comprising hydrated protein molecules (held by intermolecular S-S bridges) surrounded by water pools and channels (of nonuniform diameters) that have a microviscosity that is very similar to that of bulk water. This was corroborated by differential scanning calorimetry measurements that revealed that 16% of water is bound to proteins. The melting kinetics of ice crystallites (produced from the freezable water) indicates nonhomogeneous water pool size.
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