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  • Chem Sci Trans., 2013, 2(1),  pp 208-212  

    DOI:10.7598/cst2013.295

    Research Article

    Solubility Enhancement of Gluten by Arginine: Thermodynamics and Solute Solvent-Interactions

  • SUSHREE TRIPATHY, MINAKETAN TRIPATHY, PRAVIN KUMAR KAR and ABU BAKAR ABDUL MAJEED
  • Dept. of Chemistry, VSS University of Technology, Burla, Sambalpur, Orissa-768018, India
    Faculty of Pharmacy, Puncak Alam Campus, Universiti Teknologi MARA-42300, Malaysia
  • Abstract

    Arginine has been shown to suppress the aggregation of proteins. Here the aquous solubility enhancement of highly insoluble protein “gluten” in presence of arginine was re-examined. Further in order to understand the thermodynamics and solute solvent interactions during the solubility enhancement of gluten in presence of arginine, the ternary system has been subjected to conductometric measurements. The conductance values have been used to evaluate the limiting molar conductance and association constants by means of Shedlovsky extrapolation technique. The thermodynamic parameters for the association process of arginine in presence of gluten in water have also been calculated. A concentration dependence solubility enhancement of gluten was observed. It was observed that, arginine enhances the solubility of gluten by 15.71 folds as compared to that in water.

    Keywords

    Gluten, Arginine, Limiting molar conductance, Association constant

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