Functional properties of isolated porcine blood proteins
Carlos Álvarez, Margarita Bances, Manuel Rendueles, Mario Dı́az
International Journal of Food Science & Technology
Abstract
Summary The isolated proteins contained in the blood from slaughterhouses could be recovered and used to improve the functional and nutritional properties of food products. In this work some functional properties, namely solubility, emulsifying capacity, gelling and foaming capacity have been tested for different protein fractions of porcine blood. The blood proteins studied were globins (α, β and γ), albumin and fibrinogen and the whole plasma from the plasmatic fraction, and haemoglobin and globin obtained from the haemoglobin by a chemical method from the cellular fraction. The effect of pH and protein concentration on functional properties was determined. Results indicate that blood proteins present good functional properties specially solubility, gellation and emulsifying capacities that could make blood protein useful as food additives in the formulation of food products.
Extracted Claims
6 claims extracted from this paper into the knowledge graph
porcine blood proteins improve functional and nutritional properties of food products
“The isolated proteins contained in the blood from slaughterhouses could be recovered and used to improve the functional and nutritional properties of food products.”
solubility tested porcine blood proteins
“The effect of pH and protein concentration on functional properties was determined.”
gelling capacity tested porcine blood proteins
“The effect of pH and protein concentration on functional properties was determined.”