I have found an article (Extraction, physicochemical characteristics and functional properties of Mung bean protein) for extracting mung bean protein isolate using water as solvent. As my supervisor has modification by changing to 10mM sodium acetate buffer. Am I suppose to follow the buffer range between pH 3.6 - 5.6 or follow the article suggested pH 9?
Acetate buffer at pH 9 makes no sense at all. All molecules exist as acetate ions. It will only work if the system liberates protons that can be captured by acetate to “buffer” pH
I agree with Omar Gonzalez-Ortega that sodium acetate is not a good buffer at pH9. However there might be reasons why you want acetate ions present but in that case you would need to have something else serving as the buffer for example Tris (although I believe Mung Bean only requires a bit of Zn as cofactor in the presence of some salt).
- Badges
- Science topic
- Similar topics
- Biological Science
- Biochemistry
- Biochemical Techniques
- Analytical Chemistry
- pH