A third solution is obtained by adding NaCl (0.2 M) to WPI3XG035 to test the eventual effect of the ionic strength on the conformation of the protein and/or xanthan gum.
A third solution is obtained by addingNaCl (0.2 M) to WPI3XG035 to test the eventual effect of the ionicstrength on the conformation of the protein and/or xanthan gum.