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WETTABILITY AND SURFACE PRESSURE OF MYOGLOBIN TREATED WITH ACETONE
Author(s) -
HÄGERDAL BÄRBEL,
LÖFQVIST BO
Publication year - 1978
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.1365-2621.1978.tb09728.x
Subject(s) - wetting , myoglobin , contact angle , acetone , surface roughness , materials science , surface tension , microstructure , chemical engineering , chemistry , wetting transition , molecule , chromatography , analytical chemistry (journal) , composite material , organic chemistry , thermodynamics , physics , engineering
Myoglobin was exposed to acetone (50–99%) in three different ways. The wettability of the resulting preparations was determined by a screening method as well as by contact angle measurements, while the surface pressure was characterized by the decrease in surface tension of water. The wettability of the preparations could be ascribed to the surface properties of the fraction of the preparations which had undergone irreversible transition. Several other factors including roughness of the preparation, microstructure and amount of native‐like molecules also had a significant influence on the apparent wettability. The surface pressure could be correlated to the amount of native‐like molecules in a preparation, but was also influenced by the wettability of the preparation.