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EFFECT OF ACETONE ON COLOR AND MICROSTRUCTURE OF MYOGLOBIN CHARACTERIZED BY REEMISSION PHOTOMETRY AND SCANNING ELECTRON MICROSCOPY
Author(s) -
HÄGERDAL BÄRBEL,
LÖFQVIST BO
Publication year - 1977
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.1977.tb14474.x
Subject(s) - microstructure , myoglobin , acetone , scanning electron microscope , materials science , chromatography , chemistry , analytical chemistry (journal) , composite material , organic chemistry
The color and microstructure of myoglobin preparations obtained by acetone treatment were characterized by reemission photometry and scanning electron microscopy (SEM). When acetone was added to water solutions of myoglobin a microstructure composed of beads with a diameter of 150 nm could be formed. The bead‐like microstructure was stable against changes in the composition of the acetone‐water medium only when the myoglobin preparation had undergone complete irreversible transition. The bead‐like microstructure of preparations having undergone incomplete irreversible transition collapsed to a fused microstructure when exposed to media of higher water content than the preparation medium. The irreversible transition of the preparation thereby increased. Preparations having a bead‐like microstructure appeared more lightly colored due to the dispersion of the reemitted light. A similar bead‐like microstructure could be obtained upon acetone treatment of a crude acid precipitated protein concentrate from Vicia faba (broad beans).