Especificidades ion–macromolécula observadas con diversas sales y clara de huevo cocida
ISSN: 0121-6651, 1988-4206
Year of publication: 2018
Volume: 19
Issue: 2
Pages: 45-54
Type: Article
More publications in: Revista Iberoamericana de Polímeros
Abstract
This manuscript presents the qualitative results of boiled egg white solubility in acidic and basic media in the presence of different salts such as sodium halides and alkaline chlorides. The effect of salts on egg white solubility is described in terms of Fajans Competitivity Principle or Matching Water Affinities, based on ions tendency towards hydration. This principle is brought to explain the competitivity of the interactions between the salt ions and ionizable groups within the protein macromolecule, what is hypothesized that determines the kinetics and degree of coagulated protein solubility.