Viscometric study of pectin. Effect of temperature on the hydrodynamic properties.

Hydrodynamic properties are important parameters affecting the performance of pectin. This polysaccharide is used as a thickening and gelling agent in food and pharmaceutical industries. The most common and economical of the hydrodynamic properties is the determination of viscosity, in which are determined the intrinsic viscosity and the diffusion coefficient.

Intrinsic viscosity of bovine serum albumin conformers.

Intrinsic viscosity of bovine serum albumin (BSA) at different pH values (2.7, 4.3, 7.