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FUNCTIONAL PROPERTIES OF PROTEINS ISOLATED FROM BOVINE BLOOD BY A CONTINUOUS PILOT PROCESS

✍ Scribed by P. T. TYBOR; C. W. DILL; W. A. LANDMANN

Book ID
108801068
Publisher
Institute of Food Technologists
Year
1975
Tongue
English
Weight
547 KB
Volume
40
Category
Article
ISSN
0022-1147

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Functional properties of globin protein
Functional properties of globin protein obtained from bovine blood by decolorisation of the red cell fraction
✍ GΓ³mez-JuΓ‘rez, ConcepciΓ³n; Castellanos, Rutilo; Ponce-Noyola, Teresa; CalderΓ³n-Sa πŸ“‚ Article πŸ“… 1999 πŸ› John Wiley and Sons 🌐 English βš– 66 KB πŸ‘ 2 views

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 6Β±8, the globin protein showed an interm