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

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