View More View Less
  • 1 Universidade Federal de Minas Gerais Departamento de Alimentos, Faculdade de Farmácia 31270-901 Belo Horizonte, MG Brazil
Restricted access

Purchase article

USD  $25.00

1 year subscription (Individual Only)

USD  $878.00

With a view to increasing the industrial use of bovine blood globin, the extraction of the globin fraction was achieved using the acidified acetone method. Spectrophotometric analysis of the globin and the extracted heme group was performed utilizing the Soret band. The influence of the type of final processing of the globins (freeze drying, gel) on the solubility, the emulsification capacity, the emulsifying activity index and the stability of the emulsion was studied at pH 5, 6 and 7. No behavioural differences between freeze-dried and gel globin forms were observed. The best performance for most of the functional properties was achieved at pH 5.0 for the globin obtained by this method.

  • Acton, J.C. & Saffle, R.L. (1972): Emulsifying capacity of muscle proteins: phase volumes at emulsion collapse. J. Fd Sci. , 37 , 904–906.

    Saffle R.L. , 'Emulsifying capacity of muscle proteins: phase volumes at emulsion collapse ' (1972 ) 37 J. Fd Sci. : 904 -906.

    • Search Google Scholar
  • A.O.A.C. (1995): Official methods of AOAC International . 16 th ed. Association of Official Agricultural Chemists International, Arlington, Vol. 2, Chapt. 39, pp. 1–23.

    '', in Official methods of AOAC International , (1995 ) -.

  • Britten, M., Giroux, H.J., Jean, Y. & Rodriguez, N. (1994): Composite blends from heat. J. Sci. Fd Agric. , 40 , 263–273.

    Rodriguez N. , 'Composite blends from heat ' (1994 ) 40 J. Sci. Fd Agric. : 263 -273.

  • Cameron, D.R., Weber, M.E., Idziak, E.S., Neufeld, R.J. & Cooper, D.G. (1991): Determination of interfacial areas in emulsions using turbidimetric and droplet size data: correction of the formula for emulsifying activity index. J. agric. Fd Chem. , 39 , 655–659.

    Cooper D.G. , 'Determination of interfacial areas in emulsions using turbidimetric and droplet size data: correction of the formula for emulsifying activity index ' (1991 ) 39 J. agric. Fd Chem. : 655 -659.

    • Search Google Scholar
  • Cheftel, J.C., Cuq, J.-L. & Lorient, D. (1989): Proteinas alimentarias . (Food proteins) Acribia, Zaragoza. 346 pages.

    Lorient D. , '', in Proteinas alimentarias , (1989 ) -.

  • Chobert, J.M., Bertrand-Hard, C. & Nicolas, M.G. (1988): Solubility and emulsifying properties of caseins and whey proteins modified enzymatically by trypsin. J. agric. Fd Chem. , 36 , 883–892.

    Nicolas M.G. , 'Solubility and emulsifying properties of caseins and whey proteins modified enzymatically by trypsin ' (1988 ) 36 J. agric. Fd Chem. : 883 -892.

    • Search Google Scholar
  • Crenwelge, C.W.D., Dill, C.W., Tybor, P.T. & Landmann, W.A. (1974): A comparison of the emulsification capacities of some protein concentrates. J. Fd Sci. , 39 , 175–177.

    Landmann W.A. , 'A comparison of the emulsification capacities of some protein concentrates ' (1974 ) 39 J. Fd Sci. : 175 -177.

    • Search Google Scholar
  • Dacie, J. & Lewis, S. (1984): Practical Hematology . 6 o ed., Levingstone, London. p. 530

    Lewis S. , '', in Practical Hematology , (1984 ) -.

  • Ferrari, S.L.C. (1996): Tratamento de Efluentes na Indústria de Carne. Catálogo Brasileiro de Produtos e Serviços . (Treatment of effluents in the meat industry. Brazilian catalog of products and services.) 162 pages.

  • Gomes-Pimentel, F. (1981): Curso de estatistica experimental. (Experimental Statistics Course) 9. Ed., Nobel, Piracicaba. 467 pages.

    Gomes-Pimentel F. , '', in Curso de estatistica experimental. (Experimental Statistics Course) , (1981 ) -.

  • Gouterman, M. (1978): The porphyrins . Vol. III, Academic Press, New York, Chap. 1, 231 pages.

    Gouterman M. , '', in The porphyrins. Vol. III , (1978 ) -.

  • Grau, R. (1965): Carne e produtos carnicos. (Meat and meat products) Acribia, Zaragoza. pp. 55–61; 155–175.

    Grau R. , '', in Carne e produtos carnicos. (Meat and meat products) , (1965 ) -.

  • Harriman, A. (1981): Luminescence of porphyrins and metalloporphyrins. Part 2. Copper(II), chromium(III), manganese(III), iron(II), and iron(III) porphyrins. J. Chem. Soc. Faraday Trans., 1 , 77 , 369–377.

    Harriman A. , 'Luminescence of porphyrins and metalloporphyrins. Part 2. Copper(II), chromium(III), manganese(III), iron(II), and iron(III) porphyrins ' (1981 ) 77 J. Chem. Soc. Faraday Trans., 1 : 369 -377.

    • Search Google Scholar
  • Hartree, E.F. (1972): Determination of protein: a modification of the Lowry method that gives a linear photometric response. Anal. Biochem. , 45 , 422–427.

    Hartree E.F. , 'Determination of protein: a modification of the Lowry method that gives a linear photometric response ' (1972 ) 45 Anal. Biochem. : 422 -427.

    • Search Google Scholar
  • Kuppevelt, A.V., Levin, G. & Reizeistein, P. (1976): Small scale production and net protein utilization of globin. Globin fortification of cereals. Nutr. Rep. int. , 13 , 429–443.

    Reizeistein P. , 'Small scale production and net protein utilization of globin. Globin fortification of cereals ' (1976 ) 13 Nutr. Rep. int. : 429 -443.

    • Search Google Scholar
  • Lee, Y.Z., Wang, R.M. & Nakai, S. (1990): Preparation of colorless globin from bovine hemoglobin using sodium alginate. J. Fd Sci. , 55 , 577–578.

    Nakai S. , 'Preparation of colorless globin from bovine hemoglobin using sodium alginate ' (1990 ) 55 J. Fd Sci. : 577 -578.

    • Search Google Scholar
  • Lowry, O.H., Rosebrough, N.J., Farr, A.L. & Randall, R.J. (1951): Protein measurement with the Folin phenol reagent. J. biol. Chem. , 193 , 265–275.

    Randall R.J. , 'Protein measurement with the Folin phenol reagent ' (1951 ) 193 J. biol. Chem. : 265 -275.

    • Search Google Scholar
  • Magino, M.E. (1994): Protein interactions in emulsions: protein-lipid interactions. -in Hettiarachchy, N.S. & Ziegler, G.R. (Eds) Protein functionality in food systems . Marcel Dekker, New York, pp. 147–173.

    Magino M.E. , '', in Protein functionality in food systems , (1994 ) -.

  • Mulvihill, D.M. (1991): Trends in the production and utilization of dairy protein products functional properties and utilization. Fd Res. Quarterly , 51 , 65–73.

    Mulvihill D.M. , 'Trends in the production and utilization of dairy protein products functional properties and utilization ' (1991 ) 51 Fd Res. Quarterly : 65 -73.

    • Search Google Scholar
  • Mulvihill, D.M. & Fox, P.F. (1987): Assessment of the functional properties of milk proteins products. Int. Dairy Fed. Bull. , 209 , 3–8.

    Fox P.F. , 'Assessment of the functional properties of milk proteins products ' (1987 ) 209 Int. Dairy Fed. Bull. : 3 -8.

    • Search Google Scholar
  • Murad, A.L., Gomes, J.C., Coelho, D.T. & Santana, R. (1993): Caracterizacão química e funcional de um isolado protéico de soja modificado. (Chemical and functional characterization of a protein isolate from modified soya.) Arq. Biol. Technol. , 36 , 695–707.

    Santana R. , 'Caracterizacão química e funcional de um isolado protéico de soja modificado ' (1993 ) 36 Arq. Biol. Technol. : 695 -707.

    • Search Google Scholar
  • Nakamura, R., Hayakawa, S., Ysuda, K. & Sato, Y. (1984): Emulsifying properties of bovine globin: a comparison with some proteins and their improvement. J. Fd Sci. , 49 , 102–104.

    Sato Y. , 'Emulsifying properties of bovine globin: a comparison with some proteins and their improvement ' (1984 ) 49 J. Fd Sci. : 102 -104.

    • Search Google Scholar
  • Ockerman, H.W. & Hansen, C.L. (1994). Industrializacion de subprodutos de origem animal . (Industrialization of sub-products of animal origin.) Acribia, Zaragoza. pp. 239–263.

    Hansen C.L. , '', in Industrializacion de subprodutos de origem animal , (1994 ) -.

  • Owens, J.W. & O’Connor, C.J. (1988): Comparison of the electronic and vibrational spectra of complexes of protoporphyrin-IX heme octapeptide and heme proteins. Coord. Chem. Ver. , 84 , 10–11.

    O’Connor C.J. , 'Comparison of the electronic and vibrational spectra of complexes of protoporphyrin-IX heme octapeptide and heme proteins ' (1988 ) 84 Coord. Chem. Ver. : 10 -11.

    • Search Google Scholar
  • Pearce, K.N. & Kinsella, J.E. (1978): Emulsifying properties of proteins: evaluation of a turbidimetric technique. J. agric. Fd Chem. , 26 , 716–723.

    Kinsella J.E. , 'Emulsifying properties of proteins: evaluation of a turbidimetric technique ' (1978 ) 26 J. agric. Fd Chem. : 716 -723.

    • Search Google Scholar
  • Penteado, M.D.V.C., Lajolo, F.M. & Santos, N.P. (1979): Functional and nutritional properties of isolated bovine blood proteins. J. Fd Sci. Agric. , 30 , 809–815.

    Santos N.P. , 'Functional and nutritional properties of isolated bovine blood proteins ' (1979 ) 30 J. Fd Sci. Agric. : 809 -815.

    • Search Google Scholar
  • Silva, J.G., Morais, H.A., Oliveira, A.L. & Silvestre, M.P.C. (2003): Addition effects of bovine blood globin and sodium caseinate on the quality characteristics of raw and cooked ham pâté. Meat Sci. , 63 , 177–184.

    Silvestre M.P.C. , 'Addition effects of bovine blood globin and sodium caseinate on the quality characteristics of raw and cooked ham pâté ' (2003 ) 63 Meat Sci. : 177 -184.

    • Search Google Scholar
  • Tybor, P.T., Dill, C.W. & Landmann, W.A. (1973): Effect of discoloration and lactose incorporation on the emulsification capacity of spray-dried blood protein concentrates. J. Fd Sci. , 38 , 4–6.

    Landmann W.A. , 'Effect of discoloration and lactose incorporation on the emulsification capacity of spray-dried blood protein concentrates ' (1973 ) 38 J. Fd Sci. : 4 -6.

    • Search Google Scholar
  • Tybor, P.T., Dill, C.W. & Landman, W.A. (1975): Functional properties of proteins isolated from bovine blood by a continuous pilot process. J. Fd Sci. , 40 , 155–159.

    Landman W.A. , 'Functional properties of proteins isolated from bovine blood by a continuous pilot process ' (1975 ) 40 J. Fd Sci. : 155 -159.

    • Search Google Scholar
  • Vuillemard, J.C., Gauthier, S.F., Richard, J.P. & Paquin, P. (1990): Development of a method for measurement of the maximum value of capacity of milk proteins. Milchwissenshaft , 45 , 572–575.

    Paquin P. , 'Development of a method for measurement of the maximum value of capacity of milk proteins ' (1990 ) 45 Milchwissenshaft : 572 -575.

    • Search Google Scholar

Monthly Content Usage

Abstract Views Full Text Views PDF Downloads
Sep 2020 0 0 0
Oct 2020 3 0 0
Nov 2020 1 0 0
Dec 2020 2 0 0
Jan 2021 0 0 0
Feb 2021 5 0 0
Mar 2021 0 0 0