Surface Activity Of Proteins Research Articles

STABILITY OF OIL‐IN‐WATER EMULSIONS. 1. Effects of Surface Tension, Level of Oil, Viscosity and Type of Meat Protein

SUMMARY– Surface tension responses for solutions of salt‐soluble protein from cow meat, beef hearts, beef cheek meat, pork trim and pork cheek meat were found to follow the Type III curves assigned to surface‐active agents. The stability of emulsions prepared utilizing salt‐soluble protein of the meats was significantly affected by concentration of protein and level of oil. As either concentration of protein or of oil was increased, higher and more significant stability of the emulsions was observed. Emulsions prepared from protein of each type of meat had similar responses for stability. High and significant correlation was found between protein surface activity and emulsion stability. Little change in emulsion viscosity was found except at the upper protein and oil levels tested.

有機チオール化合物による砒素解毒に関する実験的研究

In drawing the polarographic curves of catalytic wave of protein and reductive wave of arsenic after adding arsenic acid to various milk solutions, by variation in the concentration of arsenic acid or proteins, changes occurred in the shape of these waves due to the action of surface activity of milk proteins. On comparing the action of surface activity of human milk protein with that of cow's milk protein, the following results were obtained.1. As for human milk and cow's milk, when the concentration of cow's milk protein is adjusted so as to contain the same concentration of protein in human milk, it has been found that human milk protein possesses a superior action of surface activity than that of cow's milk protein.2. In comparing the action of surface activity of human milk protein and cow's milk protein after changing the quality of milk protein by heating, it has been found that the surface activity of human milk pretein is greatly decreased by boiling, while that of cow's milk protein is decreased only slightly.3. In comparing the action of surface activity of various milks by adjusting the pH of hydrochloric arsenic acid solution to 4.5 which is close to the pH of gastric juice of infant and to 2.5 which is the pH of gastric juice of adult, and when these solutions are made to act on milk, the most marked action of surface activity can be observed in human milk at the pH of gastric juice of infant. while in cow's milk at pH of gastric juice of adult. Moreover, at the pH of gastric juice of infant, the action of surface activity is superior in raw milk than heated milk in the case of human milk, while in heated milk rather in raw milk in the case of cow's milk.

The Surface Activity of Proteins.

The Surface Activity of Proteins.