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EFFECT OF DECOLORIZATION AND LACTOSE INCORPORATION ON THE EMULSIFICATION CAPACITY OF SPRAYDRIED BLOOD PROTEIN CONCENTRATES
Author(s) -
TYBOR P. T.,
DILL C. W.,
LANDMANN W. A.
Publication year - 1973
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.1973.tb02761.x
Subject(s) - lactose , chemistry , hemoglobin , spray drying , chromatography , food science , blood proteins , protein isolate , biochemistry
Blood protein concentrates were prepared from the serum and decolorized hemoglobin fractions of bovine blood. The emulsifying capacity of the concentrates was dependent on protein concentration and was not affected by spray drying. However, when the serum protein fraction was subjected to the decolorization treatment, its emulsifying capacity was reduced. Lactose, when added to the serum proteins prior to spray drying, prevented this reduction.