Chemical and functional properties of blood globin prepared by a new method

Karin Autio, Martti Kiesvaara, Yrjö Mälkki, Sirpa Kanko

Research output: Contribution to journalArticleScientificpeer-review

18 Citations (Scopus)

Abstract

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.

Original languageEnglish
Pages (from-to)859 - 862
Number of pages4
JournalJournal of Food Science
Volume49
Issue number3
DOIs
Publication statusPublished - 1984
MoE publication typeNot Eligible

Fingerprint

Globins
functional properties
physicochemical properties
blood
gels
Gels
carboxymethylcellulose
lactalbumin
isoelectric focusing
heme
ionic strength
blood cells
Lactalbumin
soy protein
methodology
Carboxymethylcellulose Sodium
Soybean Proteins
acetone
Isoelectric Focusing
Acetone

Cite this

Autio, Karin ; Kiesvaara, Martti ; Mälkki, Yrjö ; Kanko, Sirpa. / Chemical and functional properties of blood globin prepared by a new method. In: Journal of Food Science. 1984 ; Vol. 49, No. 3. pp. 859 - 862.
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abstract = "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.",
author = "Karin Autio and Martti Kiesvaara and Yrj{\"o} M{\"a}lkki and Sirpa Kanko",
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Chemical and functional properties of blood globin prepared by a new method. / Autio, Karin; Kiesvaara, Martti; Mälkki, Yrjö; Kanko, Sirpa.

In: Journal of Food Science, Vol. 49, No. 3, 1984, p. 859 - 862.

Research output: Contribution to journalArticleScientificpeer-review

TY - JOUR

T1 - Chemical and functional properties of blood globin prepared by a new method

AU - Autio, Karin

AU - Kiesvaara, Martti

AU - Mälkki, Yrjö

AU - Kanko, Sirpa

PY - 1984

Y1 - 1984

N2 - 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.

AB - 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.

U2 - 10.1111/j.1365-2621.1984.tb13228.x

DO - 10.1111/j.1365-2621.1984.tb13228.x

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SN - 0022-1147

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ER -