Hydrophobicity and Solubility of Meat Proteins and Their Relationship to Emulsifying Properties

Abstract

ABSTRACTSurface hydrophobicity (So) of crude salt extracts of meat was determined fluorometrically using cis‐parinaric acid as a probe. Upon heating the extracts to 70°C, So increased two‐ to threefold, whereas protein solubility (s) decreased to 20%. Further heating (to 85°C) resulted in slight decreases in both So and s. Backwards stepwise multiple regression equations for prediction of emulsifying activity index (EAI) and emulsifying capacity (EC) were: EAI = 2.658 + 0.0001308 sSo, and EC =−35.30 + 6.459 s + 0.001317 sSo− 0.05463 s2. So was most important for predicting emulsifying properties of samples with high (>50%) solubility, whereas solubility parameters were more influential for samples with low (<50%) solubility.