The influence of kosmotropic and chaotropic salts on the functional properties of Mucuna pruriens protein isolate |
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| Authors: | Adebowale Yemisi A Adebowale Kayode O |
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| Affiliation: | Department of Food Science and Technology, Federal University of Technology, Akure, Nigeria. adebowal@ictp.trieste.it |
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| Abstract: | The influence of chaotropic and kosmotropic salts on Mucuna pruriens protein isolates was investigated. Protein solubility profile indicated that solubility was minimal at the isoelectric point of the protein isolate (4.0) while the solubility was maximal at pH 10.0 in all salt solutions. Chaotropes (I(-), ClO(4)(-) and SCN(-)) exhibit better protein solubility than the kosmotropes (SO(4)(2-), Cl(-) and Br(-)). Increase in protein solubility follows the Hofmeister series: NaSO(4)
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