Measurement of Protein Hydrophobicity

Abstract Among numerous methods reported in the literature for analysis of protein hydrophobicty, the only methods of potential use for routine food analysis were chosen here. The most popular methods are probe spectrofluorometry using ANS, CPA, DPH, and Prodan. Additional methods selected were SDS binding, hydrophobic interaction chromatography, contact angle, and hydrophobic partition. All methods are relatively easy to conduct when need has arisen to confirm controversial data, such as those obtained by using probe spectrofluorometry. Advantages and disadvantages of different methods are compared. Importance of the relationships with functionality of proteins in food processing is emphasized because the true meaning of surface hydrophobicity of proteins is difficult to define.