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

被引：10
|
作者：
POPELLO, IA
SUCHKOV, VV
GRINBERG, VY
TOLSTOGUZOV, VB
机构：
来源：
JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE | 1991年 / 54卷 / 02期
关键词：
VICILIN; LIQUID LIQUID EQUILIBRIUM;
D O I：
10.1002/jsfa.2740540210
中图分类号：
S [农业科学];
学科分类号：
09 ;
摘要：
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.
引用
收藏
页码：239 / 244
页数：6
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