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《Acta Sericologica Sinica》 1991-01
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STUDIES ON GELATION OF SERICIN AND ITS STRUCTURE AND PROPERTY

Zhu Liang-jun (Department of Sericulture ,Zhe jiang Agricultural University. Hangzhou 310029,China) Hirabayashi Kiyoshi Arai Mitsuo (Faculty of Technology, Tokyo University of Agriculture and Technology, Koganei, Tokyo 184, Japan)  
Having been systematically tested and analysed, the sericin gelation was increased with temperature increase and pH decrease within 60℃ ;the sericin gel appeared randomly coiled β-structure and its microsome was big and coarse.
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【References】
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