Author:
Gurov A. N.,Wajnerman E. S.,Tolstoguzov V. B.
Abstract
AbstractIt is common knowledge that most of vegetable proteins are precipitated in the vicinity of the isoelectric point. This circumstance hampers their being processed into food. The present work shows that interaction of some proteins with sulfonated dextran improves the solubility of those proteins in a wide range of pH values.
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