ISSN:
0022-3832
Keywords:
Chemistry
;
Polymer and Materials Science
Source:
Wiley InterScience Backfile Collection 1832-2000
Topics:
Chemistry and Pharmacology
,
Physics
Notes:
Legumin of green peas and horse beans was dissolved in solutions of several salts and the viscosity and reducing capability of these solutions was determined. The amounts of iodine required for titration (reducing capability) are dependent on the pH of the solution and on the temperature; between pH 5.0 to 5.8 and +5° to +25° the titration values are almost constant. By comparing several neutral salts it was found that in the cases of sodium chloride, potassium bromide, potassium iodide, calcium chloride and magnesium nitrate the reducing capability and intrinsic viscosity of legumin both are low; however, in the case of potassium thiocyanate both values are high. No denaturation takes place in solutions containing 2-30% ethyl- or propylic alcohol and calcium chloride or like salts. Sodium salicylate causes denaturation; the intrinsic viscosity and reducing capability of legumin in these solutions is high. Sodium dodecylbenzene sulfonate has a strong peptizing action on legumin and denaturates it. After a mild deamination of legumin with nitrous acid only slight differences in viscosity and reducing capability could be observed. The solutions containing much propylic alcohol and salt grew in time more and more viscous, if the concentration of legumin was high, but remained of the same viscosity when the concentration of legumin was low. It was concluded that in these cases the high viscosity of legumin is due not to unfolding of the compact coils of native legumin, but to the interaction of the particles with the molecules of the solvent and to subsequent structuration. Loosening and transformation in more elongated particles may be assumed in the cases with thiocyanate, salicylate, and the detergent.
Additional Material:
8 Tab.
Type of Medium:
Electronic Resource
URL:
http://dx.doi.org/10.1002/pol.1949.120040501
