Thermodynamic compatibility has been studied for a number of food proteins in the water‐protein A‐protein B type systems. Phase diagrams have been obtained for the following systems: water‐casein‐soybean globulin fraction, water‐ovalbumin‐soybean globulin fraction, water‐ovalbumin‐casein, water‐casein‐gliadin, water‐bovin serum albumin‐thermotropic ovalbumin aggregates, water‐ovalbumin‐thermotropic ovalbumin aggregates. Using ovalbumin as an example, the possibility of regulating its compatibility with bovin serum albumin by replacing aggregates has been shown. The conditions under which soluble thermoaggregates of ovalbumin and bovin serum albumin are formed have been investigated.
scite is a Brooklyn-based organization that helps researchers better discover and understand research articles through Smart Citations–citations that display the context of the citation and describe whether the article provides supporting or contrasting evidence. scite is used by students and researchers from around the world and is funded in part by the National Science Foundation and the National Institute on Drug Abuse of the National Institutes of Health.