A Simple Fluorometric Method for Fat‐Binding Capacity as an Index of Hydrophobicity of Proteins

Publisher Website
Google Scholar
Abstract
A new procedure was established for determining fat‐binding capacity of proteins, using a nonpolar fluorescent probe diphenylhexatiene dissolved in corn oil. The amount of bound oil was measured from the fluorescence intensity (FI) of the bottom layer after centrifuging the blended protein‐oil‐probe mixture. This method classified proteins into two groups, i.e., group 1 which had FI increasing linearly with protein concentration and group 2 which had FI increasing then decreasing. The linearly fitted slope of the FI‐protein plot revealed better correlation with anilinonaphthalenesulfonate hydrophobicity than with cis‐parinarate hydrophobicity. It also showed a significant correlation with emulsifying activity index.