Chemical and functional characterization of bovine blood globin obtained by the acidified acetone method

Lima, D. and Coelho, J. and Pereira, A. and Silvestre, M. and Nelson, D. (2010) Chemical and functional characterization of bovine blood globin obtained by the acidified acetone method. Acta Alimentaria, 39 (2). pp. 99-108. ISSN 0139-3006

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Abstract

With a view to increasing the industrial use of bovine blood globin, the extraction of the globin fraction was achieved using the acidified acetone method. Spectrophotometric analysis of the globin and the extracted heme group was performed utilizing the Soret band. The influence of the type of final processing of the globins (freeze drying, gel) on the solubility, the emulsification capacity, the emulsifying activity index and the stability of the emulsion was studied at pH 5, 6 and 7. No behavioural differences between freeze-dried and gel globin forms were observed. The best performance for most of the functional properties was achieved at pH 5.0 for the globin obtained by this method.

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