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The effect of pH on the formation of soluble and insoluble electrostatic complexes in admixtures of partially purified pea legumin (Lg) and vicilin (Vn) with gum Arabic (GA) polysaccharides was investigated by turbidimetric, surface charge and fluorometric measurements. Partial purification of the crude Lg and Vn fractions led to a shift towards higher pHs at the onset of soluble complex formation...
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