Kosmotropes and chaotropes as they affect functionality of a protein isolate

Influences of kosmotropic and chaotropic anions on functional properties of a protein isolate prepared from African locust bean were investigated. The pH-dependent protein solubility profile showed that solubility was minimal at the isoelectric point of the protein isolate (pH 4.5). At all pHs, protein solutions prepared in chaotropic anions (SCN−, ClO4- and I−) had better solubilities than those prepared in kosmotropic anions (SO42-, Cl−, I−). Increase in protein solubility followed the Hofmeister series: Na2SO4,