http://scholars.ntou.edu.tw/handle/123456789/16823| DC Field | Value | Language |
|---|---|---|
| dc.contributor.author | Min-Lang Tsai | en_US |
| dc.contributor.author | Rong Huei Chen | en_US |
| dc.date.accessioned | 2021-05-06T00:45:46Z | - |
| dc.date.available | 2021-05-06T00:45:46Z | - |
| dc.date.issued | 1997-06 | - |
| dc.identifier.issn | 0141-8130 | - |
| dc.identifier.uri | http://scholars.ntou.edu.tw/handle/123456789/16823 | - |
| dc.description.abstract | The effects of molecular weight and urea on the magnitude of the Mark-Houwink exponent a and the relative stiffness parameter B of chitosan molecules in dilute solutions were analyzed. The results show that in solutions with ionic strengths between 0.01 and 0.3 M, the relative chain stiffness parameter B and the Mark-Houwink exponent a of chitosans whose molecular weights were between 22.3 × 104 and 91.4 × 104 fell between 0.143 and 0.152 and from 0.404 to 0.497, respectively; whereas for chitosans whose molecular weights were between 7.8 × 104 and 14.8 × 104 these vaules fell between 0.110 and 0.138 and from 0.653 to 1.009, respectively. Both results indicate that the stiffness and conformations of small molecular weight chitosans were more stiff and extended, respectively, than higher molecular weight ones, and that molecular weight-induced conformational transition occurred. Chitosans in solutions containing 4 M urea possessed a rod-shaped conformation in both molecular weight domains, and no molecular weight-induced conformational transitions occurred. | en_US |
| dc.language.iso | en | en_US |
| dc.publisher | Elsevier | en_US |
| dc.relation.ispartof | International Journal of Biological Macromolecules | en_US |
| dc.subject | Chitosan | en_US |
| dc.subject | Molecular weight | en_US |
| dc.subject | Urea | en_US |
| dc.subject | Molecular weight-induced conformational transition | en_US |
| dc.title | Effect of molecular weight and urea on the conformation of chitosan molecules in dilute solutions | en_US |
| dc.type | journal article | en_US |
| dc.identifier.doi | 10.1016/S0141-8130(97)01165-3 | - |
| dc.identifier.pmid | 9218172 | - |
| dc.identifier.isi | A1997XF73200007 | - |
| dc.relation.journalvolume | 20 | en_US |
| dc.relation.journalissue | 3 | en_US |
| dc.relation.pages | 233-240 | en_US |
| item.openairecristype | http://purl.org/coar/resource_type/c_6501 | - |
| item.cerifentitytype | Publications | - |
| item.languageiso639-1 | en | - |
| item.fulltext | no fulltext | - |
| item.grantfulltext | none | - |
| item.openairetype | journal article | - |
| crisitem.author.dept | College of Life Sciences | - |
| crisitem.author.dept | Department of Food Science | - |
| crisitem.author.dept | National Taiwan Ocean University,NTOU | - |
| crisitem.author.orcid | 0000-0003-4619-208x | - |
| crisitem.author.parentorg | National Taiwan Ocean University,NTOU | - |
| crisitem.author.parentorg | College of Life Sciences | - |
| Appears in Collections: | 食品科學系 | |
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