The surface-active properties of muscle proteins

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

doi:10.1016/0308-8146(90)90125-N

The surface-active properties of muscle proteins

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

School of Food and Nutritional Sciences

University College Cork

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

Abstract

The surface-active properties of myosin, actomyosin, F- and G-actin at the air-solvent interface, at initial bulk phase concentrations in the range of 10^-4% to 10^-2% w/v, were determined by the drop volume method. Overall myosin was the most effective surface tension depressor, followed by actomyosin, F-actin and G-actin. The surface pressures attained after 40 min at an initial bulk phase concentration of 10^-2% w/v were 21·02, 19·27, 17·25 and 14·91 mNm^-1, respectively. Furthermore, myosin effected the most rapid change in surface pressure during the initial 5-min period.

Original language	English
Pages (from-to)	1-12
Number of pages	12
Journal	Food Chemistry
Volume	35
Issue number	1
DOIs	https://doi.org/10.1016/0308-8146(90)90125-N
Publication status	Published - 1990

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title = "The surface-active properties of muscle proteins",

abstract = "The surface-active properties of myosin, actomyosin, F- and G-actin at the air-solvent interface, at initial bulk phase concentrations in the range of 10-4\% to 10-2\% w/v, were determined by the drop volume method. Overall myosin was the most effective surface tension depressor, followed by actomyosin, F-actin and G-actin. The surface pressures attained after 40 min at an initial bulk phase concentration of 10-2\% w/v were 21·02, 19·27, 17·25 and 14·91 mNm-1, respectively. Furthermore, myosin effected the most rapid change in surface pressure during the initial 5-min period.",

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

year = "1990",

doi = "10.1016/0308-8146(90)90125-N",

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T1 - The surface-active properties of muscle proteins

AU - O'Neill, Eileen

AU - Morrissey, P. A.

AU - Mulvihill, D. M.

PY - 1990

Y1 - 1990

N2 - The surface-active properties of myosin, actomyosin, F- and G-actin at the air-solvent interface, at initial bulk phase concentrations in the range of 10-4% to 10-2% w/v, were determined by the drop volume method. Overall myosin was the most effective surface tension depressor, followed by actomyosin, F-actin and G-actin. The surface pressures attained after 40 min at an initial bulk phase concentration of 10-2% w/v were 21·02, 19·27, 17·25 and 14·91 mNm-1, respectively. Furthermore, myosin effected the most rapid change in surface pressure during the initial 5-min period.

AB - The surface-active properties of myosin, actomyosin, F- and G-actin at the air-solvent interface, at initial bulk phase concentrations in the range of 10-4% to 10-2% w/v, were determined by the drop volume method. Overall myosin was the most effective surface tension depressor, followed by actomyosin, F-actin and G-actin. The surface pressures attained after 40 min at an initial bulk phase concentration of 10-2% w/v were 21·02, 19·27, 17·25 and 14·91 mNm-1, respectively. Furthermore, myosin effected the most rapid change in surface pressure during the initial 5-min period.

UR - https://www.scopus.com/pages/publications/27844587445

U2 - 10.1016/0308-8146(90)90125-N

DO - 10.1016/0308-8146(90)90125-N

M3 - Article

AN - SCOPUS:27844587445

SN - 0308-8146

VL - 35

SP - 1

EP - 12

JO - Food Chemistry

JF - Food Chemistry

IS - 1

ER -

The surface-active properties of muscle proteins

Abstract

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