Surface properties of muscle protein extracts

Eileen O'Neill; D. M. Mulvihill; P. A. Morrissey

doi:10.1016/0309-1740(89)90061-2

Surface properties of muscle protein extracts

Eileen O'Neill
, D. M. Mulvihill
, P. A. Morrissey

School of Food and Nutritional Sciences

University College Cork

Research output: Contribution to journal › Article › peer-review

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.

Original language	English
Pages (from-to)	1-10
Number of pages	10
Journal	Meat Science
Volume	25
Issue number	1
DOIs	https://doi.org/10.1016/0309-1740(89)90061-2
Publication status	Published - 1989

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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.",

author = "Eileen O'Neill and Mulvihill, \{D. M.\} and Morrissey, \{P. A.\}",

year = "1989",

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AU - O'Neill, Eileen

AU - Mulvihill, D. M.

AU - Morrissey, P. A.

PY - 1989

Y1 - 1989

N2 - 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.

AB - 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.

UR - https://www.scopus.com/pages/publications/45249126311

U2 - 10.1016/0309-1740(89)90061-2

DO - 10.1016/0309-1740(89)90061-2

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AN - SCOPUS:45249126311

SN - 0309-1740

VL - 25

SP - 1

EP - 10

JO - Meat Science

JF - Meat Science

IS - 1

ER -

Surface properties of muscle protein extracts

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