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Liquid/liquid phase equilibrium in the globulin/salt/water systems. Vicilin
Author(s) -
Popello Irina A,
Suchkov Vladimir V,
Grinberg Valeriy Ya,
Tolstoguzov Vladimir B
Publication year - 1991
Publication title -
journal of the science of food and agriculture
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.782
H-Index - 142
eISSN - 1097-0010
pISSN - 0022-5142
DOI - 10.1002/jsfa.2740540210
Subject(s) - vicilin , legumin , chemistry , globulin , chromatography , salt (chemistry) , sodium , phase (matter) , storage protein , biochemistry , organic chemistry , biology , immunology , gene
The effect of temperature, salt concentration and dielectric constant of the medium on the liquid/liquid equilibrium in broad bean vicilin/sodium chloride/water and pea vicilin/sodium chloride/water systems was investigated, and the upper critical points were obtained. The critical protein concentration and critical exponents for vicilin‐containing systems are compared with those for legumin‐containing systems. Phase separation in the vicilin solutions was observed at a lower salt concentration than phase separation in the legumin solutions.