Supramolecular effect of acetate on chitin gelling medium: Structural properties and protein interaction (2021).
International Journal of Biological Macromolecules, 170, 317-325. Gabriel Ibrahin Tovar, Patricia Rivas, Juan Manuel Lázaro-Martínez, Claudio Javier Pérez, Federico Javier Wolman y Guillermo Javier Copello.
Highlights
- •The spinning medium induced a particular structural organization on chitin.
- •The gelling process lead to characteristic interchain interactions.
- •Interchain H-bonds and chitin-water interactions were affected.
- •Microstructural changes in chitin modified biointerface interactions.
- •Lysozyme adsorption capacity was influenced by chitin gel supramolecular structure.
https://doi.org/10.1016/j.ijbiomac.2020.12.144
