Abstract
Abstract Interfacial tension measurements at an oil-water interface determined as a function of pH and NaCl indicate that the adsorption of 7S, IIS and acid precipitated (APSP) soy protein fractions, and water (WSMP) and salt soluble (SSMP) meat protein fractions, are time dependent and are greatly influenced by molecular configuration. The interfacial tension decreases more rapidly, and its equilibrium value is lower, with increasing compactness of the molecules. The nonglobular SSMP fraction exhibited the fastest rate of interfacial tension reduction and the lowest equilibrium value, with WSMP next in order. Soy protein fractions were less effective, with the 7S fraction exerting a greater influence than the IIS fraction or APSP.
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