ISSN:
1750-3841
Source:
Blackwell Publishing Journal Backfiles 1879-2005
Topics:
Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition
,
Process Engineering, Biotechnology, Nutrition Technology
Notes:
The emulsifying capacity curves for actin, myosin, actomyosin, and sarcoplasmic proteins were determined under various conditions. The proteins were ranked from greatest emulsifying capacity to least as follows: actin in the absence of salt, myosin, actomyosin, sarcoplasmic proteins (water extracted), and actin in 0.3M salt.Myosin and actomyosin produced emulsions with superior stability; however, at the pH of normal fresh meat (5.6–5.8), the sarcoplasmic fraction produced the most stable emulsions. Actin produced very stable emulsions under all conditions. The amount of protein utilized in the formation of an interface appeared to be related to the stability of au emulsion. NPN compounds were found to have no role in emulsion formation.
Type of Medium:
Electronic Resource
URL:
http://dx.doi.org/10.1111/j.1365-2621.1963.tb01671.x
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