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    Abstract
2010 (Vol. 2, Issue: 5)
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
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.
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  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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