Electronic Journal of Polish Agricultural Universities (EJPAU) founded by all Polish Agriculture Universities presents original papers and review articles relevant to all aspects of agricultural sciences. It is target for persons working both in science and industry,regulatory agencies or teaching in agricultural sector. Covered by IFIS Publishing (Food Science and Technology Abstracts), ELSEVIER Science - Food Science and Technology Program, CAS USA (Chemical Abstracts), CABI Publishing UK and ALPSP (Association of Learned and Professional Society Publisher - full membership). Presented in the Master List of Thomson ISI.

Copyright © Wydawnictwo Akademii Rolniczej we Wroclawiu, ISSN 1505-0297

Konieczny P. , Uchman W. 2002. COMPARATIVE CHARACTERIZATION OF SURFACE HYDROPHOBICITY AND OTHER PHYSICO-CHEMICAL PROPERTIES OF SELECTED PROTEIN PREPARTIONS, EJPAU 5(2), #10.
Available Online: http://www.ejpau.media.pl/volume5/issue2/food/abs-10.html

ABSTRACT

Modeling physicochemical properties plays an important role in the function of animal and plant preparations which are widely used in the food processing. The study presents some functional characteristics of 21 randomly selected protein preparations subjected to the examination under the same analytical conditions. All examined preparations were highly variable in their composition, solubility, emulsifying and foaming properties. It has been confimed that the evaluation of protein preparation hydrophobicity is possible using different empirical or computational methods. The surface hydrophobicity value may be used to extend complex laboratory characterization of protein preparations.

Key words: protein preparations, functionality, surface hydrophobicity

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