| Abstract: | The effects of temperature, concentration and nature of neutral salts, pH, glycine and ethanol concentration on the liquid/liquid phase equilibrium in broad bean legumin/salt/water and pea legumin/salt/water systems was investigated. The coexistence curves have upper critical points. The shape of the coexistence curve was independent of the above factors. Gas theory and Kirkwood-Fuoss theory for dipole-dipole and ion-dipole interactions were used to describe the systems. It is suggested that the value of the excluded volume of protein molecules, the energy balance of dipole-dipole interaction between protein molecules, ion-dipole interaction of protein molecules with low molecular weight ions, and the energy of thermal motion of protein molecules are the main factors of the investigated phenomenon. |
