|
Abstract
|
Article Information:
Functional and Physical Properties of Bovine Plasma Proteins as a Function of Processing and pH, Application in a Food Formulation
L.T. Rodriguez Furlán, A. Pérez Padilla and M.E. Campderrós
Corresponding Author: Mercedes Campderros
Submitted: 2010 July, 05
Accepted: 2010 August, 27
Published: 2010 September, 25 |
Abstract:
|
The combined effects of ultrafiltration and freeze drying stages, and the incorporation of a stabilizing
agent on selected functional and physical properties of bovine plasma proteins, were evaluated in the pH range
of 3.0-9.0. The raw material was also characterized and was compared with the processed one. The results show
that the process had a positive effect on solubility, emulsion capacity and emulsion stability in all the pH range,
while the foaming capacity was similar to the raw material, having a better foam stability. The content of salts
and denatured proteins was reduced in the processed plasma. This product was used in the formulation of a
minced meat, which had a high stability and adequate moisture, improving the consistence according to the
sensorial analysis. Therefore, the use of processed proteins in formulation of food products may be enhanced,
and a higher added-value protein can be obtained.
Key words: Freeze-drying, minced meat, protective agent, protein characterization, ultrafiltration, ,
|
|
Abstract
|
PDF
|
HTML |
|
Cite this Reference:
L.T. Rodriguez Furlán, A. Pérez Padilla and M.E. Campderrós, . Functional and Physical Properties of Bovine Plasma Proteins as a Function of Processing and pH, Application in a Food Formulation. Advance Journal of Food Science and Technology, (5): Page No: 256-267.
|
|
|
|
 |
ISSN (Online): 2042-4876
ISSN (Print): 2042-4868 |
 |
| Information |
|
|
|
|
| Sales & Services |
|
|
|
|
