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Entrapment of Proteins in Soybean

Imai, Masanao, Entrapment of Proteins in Soybean Phosphatidycholine Vesicles, 6, 361. [Pg.223]

The volume of the inner aqueous phase is a significant factor in evaluating the entrapping ability of aqueous compounds a vesicle system with a large internal volume can encapsulate macromolecules more efficiently than systems with smaller internal volumes. The work reported here investigates the protein-trapping capability and efficiency of three different types of vesicles formed by soybean phosphatidylcholine. [Pg.361]

See other pages where Entrapment of Proteins in Soybean is mentioned: [Pg.361]    [Pg.363]    [Pg.365]    [Pg.368]    [Pg.361]    [Pg.363]    [Pg.365]    [Pg.368]    [Pg.138]    [Pg.334]    [Pg.258]    [Pg.559]   


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