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Nearby the neutral pH and at a reduced buffer ionic energy, the formation of the gel network around unfolding conditions prevents investigations of necessary protein aggregation. In this research, by deploying the fact in lysozyme solutions the time of folding/unfolding is much smaller compared to characteristic time of gelation, we've prevented gelation by rapidly heating the answer up to the unfolding heat (~80 °C) for a short time (~30 min.) accompanied by fast cooling to the room-tempe