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. 2020 Feb 21;9(2):230. doi: 10.3390/foods9020230

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© 2020 by the authors.

Licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license (http://creativecommons.org/licenses/by/4.0/).

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Protein solubility (a) and zeta potential (b) as a function of pH for BLPI and WLPI (error bars show standard deviation). Significant differences (p < 0.05) were found between BLPI and WLPI for protein solubility (a) at pH 3.5, 4.5, 5, 6.5, 7, 7.5 and 8, and for zeta potential (b) at pH 5, 7.5 and 8.

Protein solubility (a) and zeta potential (b) as a function of pH for BLPI and WLPI (error bars show standard deviation). Significant differences (p < 0.05) were found between BLPI and WLPI for protein solubility (a) at pH 3.5, 4.5, 5, 6.5, 7, 7.5 and 8, and for zeta potential (b) at pH 5, 7.5 and 8.