LIQUID LIQUID-PHASE EQUILIBRIUM IN THE GLOBULIN SALT-WATER SYSTEMS - VICILIN

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.