Springer Online Journal Archives 1860-2000
Process Engineering, Biotechnology, Nutrition Technology
Summary The influence of mixing conditions and acid type upon soya protein structure during isoelectric precipitation have been investigated. The extent of protein modification after precipitation was dependent on the acid anion following the inverse of the Hofmeister series which classifies anions in decreasing order of effectiveness as precipitants. With the anion, SO 4 2− , which caused least protein modification, mixing could be varied over the range of mixing Reynolds number 2,800 to 28,000 with only a small effect on protein structure. On the other hand, hydrochloric acid caused substantial damage at the lower end of this mixing range.
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