Composition and physicochemical properties of two protein fractions of bovine blood serum

Food Science and Technology (Campinas)

Ana Silvia Prata¹  Valdemiro Carlos Sgarbieri¹ 

[1] ,Universidade Estadual de Campinas Faculdade de Engenharia de Alimentos Departamento de Alimentos e NutriçãoCampinas SP ,Brazil

关键词: BSA;    emulsification;    foaming;    globulin;    functional properties;    BSA;    emulsificação;    espuma;    globulina;    propriedades funcionais;   

DOI  :  10.1590/S0101-20612008000400032

来源: SciELO

【 摘 要 】

Animal blood from slaughterhouses represent an important source of food ingredients which have been so far underutilized. Bovine blood production in Brazil was about 3.6 x 10(6) in the year 2005. Besides wasting a good food quality protein, underutilization of this byproduct from the animal industry is an important cause of soil and water resources pollution. Protein concentration of both freeze-dried and spray-dried bovine albumin (BSA) and globulin (BSG) was around 85.0%. Essential Amino Acid Scoring (EAAS) was 72.7% for freeze-dried BSA and 89.3% for BSG. Emulsifying and foaming properties of both protein fractions were good mainly at pH 5.5. Foaming and emulsifying capacity was higher for BSA. Nevertheless, both foam and emulsion stabilities were better for BSG. NaCl tended to decrease both surfactant properties independently of pH. Considering solubility, heat stability, emulsifying and foaming properties, both BSA and BSG should be considered good functional ingredients for the manufacturing of food products. The study not only confirmed data already reported in the literature, but also enabled exploring new features, which amplifies the potential of applications.

【 授权许可】

CC BY   
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