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. 2021 Jun 11;10(6):1352. doi: 10.3390/foods10061352

Figure 4.

Figure 4

Tertiary structure characterization of AssP. (A) The maximum absorbance wavelength of Congo-red (square) and Congo-red AssP mixture (circle) solution as the NaOH concentration changes. (B) The dynamic light scattering intensity of AssP solution as a function of the cumulative mean diameter at each purification step: 1, water extraction; 2, after ethanol precipitation; 3, after pectin removal; 4, after gel filtration purification.