Abstract
The influence of complex-formation with apple pectin on the solubility of gossypulin has been studied by the turbidimetric titration method. It has been established that apple pectin (amount of -OCH3 groups 5.0%) exerts the same action on the solubility of gossypulin and its derivatives with different degrees of chemical modification and denaturation at a weight ratio of pectin to protein of 1:4. When protein solutions are stabilized in the presence of pectin interactions of ionic, hydrogen, and/or hydrophobic nature take place between the proteins and the pectin.
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