Figure - PMC

Skip to main content

View full-text article in PMC

. Author manuscript; available in PMC: 2016 Sep 16.

Published in final edited form as: Process Biochem. 2016 Jun;51(6):781–791. doi: 10.1016/j.procbio.2016.03.002

Fig. 7 — Extraction efficiency (EE_Ova%, bars) and partition coefficient (K_Ova, symbols) of commercial ovalbumin (green bars and ■) and proteins from egg white dissolved in water (1:10, v:v) (blue bars and ●) in ABS composed of 25 wt% of PEG + 25 wt% K₃C₆H₅O₇/C₆H₈O₇ at 25ºC and pH = 7.0.