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When you shake a sample of 1mL phycocyanin and 5 mL sodium phosphate buffer, there may...

When you shake a sample of 1mL phycocyanin and 5 mL sodium phosphate buffer, there may be frothing. What would cause this?

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Answer #1

As protein are amphiphilic and act as surfactants . They can adsorb at air -water interface and lower the surface tension of the solution which allows the formation of foam . Shaking induce mechanical denaturation of proteins. These denaturated protein displays surfactant properties and they give rise to frothing in aqueous solution .

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