Functional properties of globin protein obtained from bovine blood by decolorisation of the red cell fraction
✍ Scribed by Gómez-Juárez, Concepción; Castellanos, Rutilo; Ponce-Noyola, Teresa; Calderón-Salinas, Víctor; Figueroa, Juan D
- Publisher
- John Wiley and Sons
- Year
- 1999
- Tongue
- English
- Weight
- 66 KB
- Volume
- 79
- Category
- Article
- ISSN
- 0022-5142
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✦ Synopsis
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 emulsi®cation characteristics make the globin protein an acceptable alternative as emulsi®er and foaming agent in food products.