Functional properties of globin protein obtained from bovine blood by decolorisation of the red cell fraction

The functional properties of globin protein obtained from decolorisation of red cells of bovine blood were studied over a pH range of 2 to 12. Maximum foam stability and capacity were observed at pH 10 and buffer capacity at pH 2 and pH 11. In the range of pH 6-8, the globin protein showed an interm...

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Bibliographic Details
Published in:Journal of the science of food and agriculture 1999-05, Vol.79 (6), p.793-796
Main Authors: Gomez-Juarez, C, Castellanos, R, Ponce-Noyola, T, Calderon-Salinas, V, Figueroa, J.D
Format: Article
Language:English
Subjects:
Biological and medical sciences
blood
blood protein
cattle
decolorisation
decolorization
emulsifiers
emulsifying
erythrocytes
foaming
foams
Food additives
Food industries
functional properties
Fundamental and applied biological sciences. Psychology
General aspects
globin
globins
solubility
stability
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Summary:The functional properties of globin protein obtained from decolorisation of red cells of bovine blood were studied over a pH range of 2 to 12. Maximum foam stability and capacity were observed at pH 10 and buffer capacity at pH 2 and pH 11. In the range of pH 6-8, the globin protein showed an intermediate solubility (76-80%) while the emulsifying activity, capacity and stability increased with increasing pH. The excellent foaming and emulsification characteristics make the globin protein an acceptable alternative as emulsifier and foaming agent in food products.
ISSN:0022-5142
1097-0010
DOI:10.1002/(SICI)1097-0010(19990501)79:6<793::AID-JSFA286>3.0.CO;2-O