DefinePK

Abstract

Aiming to evaluate the functional
properties of a blood protein, the emulsifying ones were chosen to be
studied in this work. Thus, the effect of the pH and of the tryptic
hydrolysis on the emulsifying properties of bovine globin, extracted
by the acidified acetone method, was studied. The emulsifying capacity
EC, the emulsifying activity index EAI and the emulsion stability
ES were determined at pH varying from 3.0 to 8.0 and employing hydrolysis
times from 5 to 60 min. The highest values for EC and ES were obtained
at pH 5.0 and 6.0, respectively, corresponding to the range of high
protein solubility. On the other hand, the EAI was higher at pH 3.0
and also at pH 7.0 and 8.0, where the protein is insoluble. The tryptic
hydrolysis produced an increase in EC, in all pH range studied, while
for the EAI the same effect was observed only in pH 4.0 and 5.0, and
for ES at pH 7.0 after 60 min of hydrolysis.

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