Why solubility of prtein increases at low inin concentrations?
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The solubility of proteins is considered as that proportion of nitrogen in a protein product which is in the soluble state under specific conditions. Solubility is the amount of protein in a sample that dissolves into solution. Proteins recommended as food additives can be partly or completely soluble or completely insoluble in water.
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due to high movements of prein at this stage
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