| 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
Key words: Freeze-drying, minced meat, protective agent, protein characterization, ultrafiltration, ,
Vol. 2 , (5): Page No: 256-267 |
| Submitted |
Accepted |
Published |
| 2010 July, 05 |
2010 August, 27 |
2010 September, 25 |
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. |
Cite this Reference:
L.T. Rodriguez Furlán, A. Pérez Padilla and M.E. Campderrós, 2010. 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, 2(5): Page No: 256-267. |
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ISSN (Online): 2042-4876
ISSN (Print): 2042-4868 |
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