Makshakova O.N.; Bogdanova L.R.; Faizullin D.A.; Ermakova E.A.; Zuev Y.F.; Sedov I.A.
(2021)
The interactions between κ-carrageenan and hen egg-white lysozyme have been studied. In dilute solutions, the insoluble complexes with constant κ-carrageenan/lysozyme ratio of 0.3, or 12 disaccharide units per mole of ...