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Aqueous solutions of native soy globulin were characterized using static and dynamic light scattering over a wide range of protein concentrations (1–100 g/L). The effect of the pH on salt free solutions was studied between the pH 5.8 and pH 7.0, while the effect of addition of monovalent salt was investigated at neutral pH. For pH > 6.4 soy globulin solutions free of aggregates can be obtained...
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