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High Molecular (high + molecular)

Distribution by Scientific Domains
Medical Sciences50%

Terms modified by High Molecular

  • high molecular weight
  • high molecular weight complex
  • high molecular weight compound
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  • high molecular weight dna
  • high molecular weight poly
  • high molecular weight polyethylene
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  • high molecular weight polymer
  • high molecular weight protein

    • Selected Abstracts

    Evaluation of ash pollen sensitization pattern using proteomic approach with individual sera from allergic patients

    ALLERGY, Issue 5 2010
    P. Poncet
    To cite this article: Poncet P, Senechal H, Clement G, Purohit A, Sutra J-P, Desvaux F-X, Wal J-M, Pauli G, Peltre G, Gougeon M-L. Evaluation of ash pollen sensitization pattern using proteomic approach with individual sera from allergic patients. Allergy 2010; 65: 571,580. Abstract Background:, In Europe, sensitization to ash pollen induces pollinosis with cross-reactivities with other pollen sources. The aim of the study was to identify the repertoire of ash pollen allergens and evaluate the extent of the diversity of the IgE response in ash allergic patients. Methods:, The IgE reactivities of 114 ash pollen- and eight grass pollen-sensitized patients were screened by 1D immunoblot (SDS,PAGE) against ash pollen extract. The IgE reactivities of 13 ash pollen- and two grass pollen-sensitized patients were then evaluated in 2D immunoblots. Some IgE- and non-IgE-reactive proteins were identified by mass spectrometry. Results:, In 1D analysis, 86% of sera showed binding to Fra e 1 (18,20 kDa), 23% to Fra e 2 (14 kDa), 3% to Fra e 3 (10 kDa) and 57% to High Molecular Weight allergens (HMW, >30 kDa). Individual analysis of 2D immunoblots showed several IgE-binding protein areas among which three were more often recognized: (i) Fra e 1 comprising, at least, 15 isoforms, (ii) a series of acidic spots (45 kDa), and (iii) Fra e 2, the ash profilin. HMW allergens could be resolved in four areas; two unidentified, one homologous to ,-galactosidase and the other to sugar transport proteins. A malate deshydrogenase and calmodulin were shown to be IgE-binding proteins and 10 non-IgE reactive proteins were identified. Conclusions:, No direct correlation was evidenced between IgE profile and the degree of sensitization even though 2 spectrotypes could be distinguished. Our data contribute to a better delineation of ash pollen allergens and patterns of sensitization. [source]

    Conditioning polymers in today's shampoo formulations , efficacy, mechanism and test methods

    INTERNATIONAL JOURNAL OF COSMETIC SCIENCE, Issue 1 2000
    Hössel
    Synopsis Today's shampoo formulations are beyond the stage of pure cleansing of the hair. Additional benefits are expected, e.g. conditioning, smoothing of the hair surface, improvement of combability and lather creaminess. Cationic polymers play an important role in providing many of those features. Therefore, within the last few years their use in shampoos has increased greatly. In the only last two decades, shampoo designation has gradually changed from ,2-in-1' to ,3-in-1' and then to ,multifunctional', as at present. The consumer demands products which live up to their promises. Modern shampoos contain a wide variety of ingredients such as co-surfactants, vitamins and pro-vitamins, protein derivatives, silicones, natural-based plant extracts and other ,active ingredients', but there is still a need for conditioning polymers. The specific objective of this study is to assess the conditioning efficacy of cationic polymers and to investigate their mechanisms in a shampoo system. The investigations were carried out on formulations that contained sodium lauryl ether sulphate and different cationic polymers, e.g. Polyquaternium 7, 10, 11, cationic guar gum and Luviquat Care (Polyquaternium 44), a new branched copolymer of vinylpyrrolidone (VP) and quaternized vinylimidazolium salts (QVI). We used test methods relevant to the applications in question, such as combing force measurements, the feel of the hair and the creaminess of the lather, to assess the efficacy. Atomic force microscopy and electrokinetics (streaming potential) were used to detect polymer residues on treated hair. All the polymers under investigation improved the overall performance of the shampoo formulations. This was demonstrated by means of combing force measurements, sensorial tests and analytical methods, namely zeta potential measurement and atomic force microscopy. Polyquaternium 44 exhibited the best conditioning properties on wet hair without sacrificing removability or absence of build-up. The latter are the most striking weaknesses of cationic Guar Gum-based polymers. Polyquaternium 10 can also be removed from the hair after rinsing with anionic surfactant but it does not perform as well as Polyquaternium 44 in the fields of wet combability and sensorial criteria such as lather creaminess and feel of the hair. We postulate that the outstanding properties of Polyquaternium 44 as a conditioning agent for shampoos are due to its tailor-made ,branched' structure. There is a clear correlation between the molecular weight and the efficacy of the new copolymers of VP and QVI. Only cationic polymers with a very high molecular weight are effective as conditioners in shampoos based on anionic surfactants. Surprisingly, they do not have to have a high cationic charge. On the basis of all our results, our postulation is that the polymer residue which is responsible for conditioning does not form a flat layer on the hair. Rather, the polymer residue adsorbs with the few cationic moieties, while the uncharged part of the polymer forms loops, which are orientated away from the hair and which are responsible for the reduced friction between hairs. Résumé Les formulations actuelles de shampoing font plus qu'un simple nettoyage des cheveux. On en attend un intérêt supplémentaire, par exemple après-shampoing, lissage de la surface du cheveu, amélioration de la coiffabilité et aspect crémeux du savon. Les polymères cationiques jouent un rôle important dans l'apport de nombre de ces caractéristiques. Par conséquent, ces quelques dernières années leur utilisation a considérablement augmenté dans les shampoings. Dans les seules deux dernières décades, l'appellation du shampoing est progressivement passée de "2 en 1"à"3 en 1" puis ensuite à"multifonctionnel", comme actuellement. Le consommateur recherche des produits qui tiennent leurs promesses. Les shampoings modernes contiennent une grande diversité d'ingrédients tels que des co-tensioactifs, des vitamines et des provitamines, des dérivés de protéines, des silicones, des extraits à base de plantes naturelles et autres "ingrédients actifs", mais il existe toujours un besoin pour des polymères d'après shampoing. L'objectif spécifique de cette étude est d'évaluer l'efficacité comme après-shampoing de polymères cationiques et de rechercher leurs mécanismes dans le système de shampoing. Les recherches ont été menées sur des formulations qui contiennent du sulfate de lauryl éther sodium et différents polymères cationiques, par exemple du Polyquaternium 7, 10, 11, de la gomme de guar cationique et du Luviquat Care (Polyquaternium 44), un nouveau copolymère ramifié de vinylpyrrolidone (VP) et de sels quaternaires de vinylimidazolium (QVI). Nous avons utilisé les procédés de contrôle appropriées aux applications en question, tels que les mesures de force de coiffage, le toucher du cheveu et l'aspect crémeux du savon, pour évaluer l'efficacité. La microscopie atomique et l'électrocinétique (potentiel d'écoulement) ont été utilisées pour détecter les résidus de polymère sur le cheveu traité. Tous les polymères étudiés améliorent le comportement global des formulations de shampoing. Ceci est démontré au moyen des mesures de force de coiffage, des tests sensoriels et des méthodes analytiques, en l'occurrence la mesure du potentiel zêta et la microscopie atomique. Le Polyquaternium 44 présente les meilleures propriétés d'après-shampoing sur cheveu mouillé sans diminuer sa capacité d'élimination ou l'absence d'accumulation. Ces dernières sont les faiblesses les plus frappantes des polymères à base de gomme de guar cationique. Le Polyquaternium 10 peut aussi être éliminé du cheveu après rinçage avec un tensioactif anionique mais il ne se comporte pas aussi bien que le Polyquaternium 44 dans les domaines de la coiffabilitéà l'état mouillé et des critères sensoriels tels que l'aspect crémeux du savon et du toucher du cheveu. Nous supposons que les propriétés exceptionnelles du Polyquaternium 44 comme agent après-shampoing pour shampoings sont dues à sa structure "ramifiée" conçue sur mesure. Il existe une corrélation claire entre le poids moléculaire et l'efficacité des nouveaux copolymères de VP et QVI. Seuls les polymères cationiques avec un poids moléculaire très élevé sont efficaces comme après shampoings dans des shampoings à base de tensioactifs anioniques. Etonnamment, ils n'ont pas besoin d'avoir une charge cationique élevée. Sur la base de tous nos résultats, notre hypothèse est que le fragment de polymère qui est responsable du traitement ne forme pas une couche plate sur le cheveu. Le fragment de polymère adsorbe plutôt les quelques fragments cationiques, tandis que la partie non chargée du polymère forme des boucles, qui sont orientées à l'extérieur du cheveu et qui sont responsables de la friction réduite entre les cheveux. [source]

    Role of gluten and its components in influencing durum wheat dough properties and spaghetti cooking quality

    JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE, Issue 10 2007
    Mike J Sissons
    Abstract Protein is an important component of grain which affects the technological properties of durum wheat. It is known that the amount and composition of protein can influence dough rheology and pasta quality but the influence of the major classes of protein is not well documented. The influence of the various gluten components on dough and pasta properties was investigated. The protein composition of durum semolina was altered by either adding gluten fractions to a base semolina or preparing reconstituted flours with varying protein composition. The effects on semolina dough rheology and spaghetti texture were measured. Published methods to isolate relatively pure quantities (gram amounts) of glutenin, gliadin, high molecular and low molecular weight glutenin subunits were evaluated and modified procedures were adopted. Reconstituted flours with additional glutenin increased dough strength while additional gliadin and LMW-GS decreased strength. These changes did not impact on spaghetti texture. Results from using the addition of protein fractions to a base semolina showed that gluten and glutenin addition increased the dough strength of a weak base semolina while gliadin addition weakened the base dough further. Addition of HMW-GS greatly increased dough strength of the base while addition of LMW-GS greatly reduced dough strength. Again, these affects were not translated into firmer pasta. Copyright © 2007 Society of Chemical Industry [source]

    Preparation and mechanical properties of well-aligned and well-oriented poly(vinyl alcohol) nanoribbon

    POLYMERS FOR ADVANCED TECHNOLOGIES, Issue 3 2009
    Mai Iwashita
    Abstract We report a novel, economical method of preparing well-aligned and well-oriented nanoribbons made of poly(vinyl alcohol) (PVA). The method requires no special equipment and easily produces nanoribbon. The structure of uniaxially drawn nanoribbon was investigated by polarized microscopy, polarized FT-IR, and X-ray diffraction, which showed high molecular and crystallite orientations. The well-aligned PVA nanoribbon, measuring several tens of micrometer width and around 400,nm thickness, had a Young's modulus of 9,GPa and a tensile strength of 350,MPa. Copyright © 2008 John Wiley & Sons, Ltd. [source]