Premium
Determination of Emulsifying Properties of Some Proteins by Conductivity Measurements
Author(s) -
KATO AKIO,
FUJISHIGE TETSUYA,
MATSUDOMI NAOTOSHI,
KOBAYASHI KUNIHIKO
Publication year - 1985
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.1365-2621.1985.tb13276.x
Subject(s) - emulsion , conductivity , chromatography , chemistry , turbidity , measure (data warehouse) , creaming , materials science , analytical chemistry (journal) , biochemistry , biology , computer science , ecology , database
A method was developed to measure the emulsifying activity and emulsion stability of proteins using a simple apparatus consisting of a glass column with a conductivity cell. A significant correlation was observed between the emulsifying activity and emulsion stability of 10 proteins determined by the conductivity method examined in this paper and the turbidity method of Pearce and Kinsella (1978). These results suggest that the emulsifying properties can be estimated by measuring changes in the conductivity of emulsion. The advantages of the conductivity method are to measure accurately and simply the emulsifying properties of proteins, because this method directly and automatically measures changes in the physical constant (that is, conductivity) of emulsion.