Impact of non-covalent interactions on the solvation of ovalbumin in an aqueous environment of different pHs: Thermodynamic and diffusion studies.

The solvation behavior of protein is an important factor in protein-based food products. In the present study, the xylitol (XY) - ovalbumin (OVN) interaction in an aqueous solution of different pH conditions is analyzed in two methods. In one method, the thermodynamic parameters Gibbs free energy, free volume, and internal pressure are calculated by using ultrasonic velocity, density, and viscosity in addition the refractive index is also measured.