CRYOTROPIC GELATION OF OVALBUMIN SOLUTIONS

Ovalbumin is a cryoresistant protein, and simple freezing-thawing of o valbumin solutions does not form cryogels, which are formed only as a result of the cryoinduced denaturation of the protein molecules under specific conditions. The features of the ovalbumin cryogelation proces s were studied A number of principle differences between the cryogelat ion and gelation of the ovalbumin solutions at positive temperatures w ere demonstrated. The influence of such factors as temperature and tim e of storage of frozen samples, rate of freezing and composition of so lutions before freezing on the structure and yield of gel fraction was investigated. Using NMR-relaxation spectroscopy, the phase state (the ratio liquid phaselice) of frozen ovalbumin solutions was studied. Th e results obtained indicate that there is a direct correlation between the phase state of frozen samples and the kinetic features of cryogel ation, properties and structure of ovalbumin cryogels.