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Functional properties of globin protein obtained from bovine blood by decolorisation of the red cell fraction
Author(s) -
GómezJuárez Concepción,
Castellanos Rutilo,
PonceNoyola Teresa,
CalderónSalinas Víctor,
Figueroa Juan D
Publication year - 1999
Publication title -
journal of the science of food and agriculture
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.782
H-Index - 142
eISSN - 1097-0010
pISSN - 0022-5142
DOI - 10.1002/(sici)1097-0010(19990501)79:6<793::aid-jsfa286>3.0.co;2-o
Subject(s) - solubility , chemistry , globin , fraction (chemistry) , chromatography , hemoglobin , biochemistry , organic chemistry
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. © 1999 Society of Chemical Industry