title: Surface properties of muscle protein extracts.
abstract: The interfacial properties of proteins extracted from muscle using salt solutions of different concentration and for different extraction times were determined by the drop volume method. At a bulk phase concentration of 10(-2) wt%, it appears that the sarcoplasmic-rich fraction of muscle is more surface active than the salt-soluble fraction. The average equilibrium surface pressure at the air-liquid interface was 21·5 mN m(-1) for an aqueous extract and 20·1 mN m(-1) for a 1m KCl-extract. The equilibrium surface pressure decreased from 21·7 mN m(-1) to 19·50mN m(-1) as the extraction time with Weber-Edsall solution increased from 15 min to 48 h.
authors: Department of Food Chemistry, University College Cork, Cork, Republic of Ireland.
authors: E
authors: E
authors: O'Neill
authors: D M
authors: DM
authors: Mulvihill
authors: P A
authors: PA
authors: Morrissey