Fig. 4.

Soluble portion (top) and fluorescence intensity (bottom) of proteins extracted from H. illucens flour fractions (H-F: H. illucens flour, and H-DF: defatted H. illucens flour) in dependency of the solvent pH (2 to 12, left), ionic strength (0 to 10 M NaCl, center) and temperature (20 to 100 °C, right) during extraction. Protein solubility [%] is presented in relation to the total protein content analyzed via Kjeldahl method. Protein concentrations of the extracts were equalized prior to fluorescence measurement.