Determination of Emulsifying Properties of Some Proteins by Conductivity Measurements |
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| Authors: | AKIO KATO TETSUYA FUJISHIGE NAOTOSHI MATSUDOMI KUNIHIKO KOBAYASHI |
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| Affiliation: | The authors are affiliated with the Dept. of Agricultural Chemistry, Yamaguchi Univ., Yamaguchi 753, Japan. |
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| Abstract: | 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. |
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