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Chemical and Functional Properties of Blood Globin Prepared by a New Method
Author(s) -
AUTIO K.,
KIESVAARA M.,
MÄLKKI Y.,
KANKO S.
Publication year - 1984
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.1365-2621.1984.tb13228.x
Subject(s) - isoelectric point , globin , chemistry , acetone , precipitation , hemoglobin , isoelectric focusing , chromatography , ionic strength , nuclear chemistry , biochemistry , organic chemistry , aqueous solution , physics , meteorology , enzyme
Globin prepared from pig blood cell concentrate by a new method based on heme precipitation with dilute carboxymethylcellulose (CMC)‐solution at acid pH showed very good water‐binding capacity compared with soy protein, lactalbumin and glutein. Water‐holding ability of globin decreased with increasing pH, drastically at pH‐value over 6.0, and with increasing ionic strength. Preheating at different temperatures decreased water‐binding capacity only slightly. A great increase in viscosity of 5% globin solution occurred between pH 5.2 and 5.8 at 95°C and a firm gel formed. Freeze‐dried gels had excellent water‐binding capacities compared with unheated samples or samples heated at other pH values. Isoelectric focusing studies showed three or four bands below Ip 7.4 for globins prepared by CMC‐precipitation method or cold acetone method and one intensive band near 7.8 for heat‐denatured globins.