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pH-dependent Gelation of Gastric Mucin

Abstract

We discuss the mechanism by which gastric mucin forms a gel at low pH, which serves to protect the stomach from being damaged by the acidic gastric juice that it secretes. Frequency dependence of viscoelastic moduli of pig gastric mucin gels obtained by microscopic dynamic light scattering is presented. Atomic Force Microscopy provides direct visual evidence to indicate that mucin broken into its subunits does not gel at low pH.

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Keywords

pH-dependent Gelation of Gastric Mucin

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