๐”– Bobbio Scriptorium
โœฆ   LIBER   โœฆ

Factors influencing protein structure during acid precipitation: A study of soya proteins

โœ Scribed by D. J. Salt; R. B. Leslie; P. J. Lillford; P. Dunnill

Book ID
104787251
Publisher
Springer
Year
1982
Tongue
English
Weight
446 KB
Volume
14
Category
Article
ISSN
1432-0614

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โœฆ Synopsis

The influence of mixing conditions and acid type upon soya protein structure during isoelectric precipitation have been investigated. The extent of protein modification after precipitation was dependent on the acid anion following the inverse of the Hofmeister series which classifies anions in decreasing order of effectiveness as precipitants. With the anion, SO 2-, which caused least protein modification, mixing could be varied over the range of mixing Reynolds number 2,800 to 28,000 with o~aly a small effect on protein structure. On the other hand, hydrochloric acid caused substantial damage at the lower end of this mixing range.

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