| Article ID | Journal | Published Year | Pages | File Type |
|---|---|---|---|---|
| 1189643 | Food Chemistry | 2006 | 7 Pages |
Abstract
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,
Related Topics
Physical Sciences and Engineering
Chemistry
Analytical Chemistry
Authors
Olayide S. Lawal,