Comparative study of the functional properties of bovine globin isolates and sodium caseinate |
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| Affiliation: | 1. Center for Research and Technology of Precision Medicine, College of Life Sciences and Oceanography, Shenzhen University, Shenzhen, Guangdong, China;2. Key Laboratory of Optoelectronic Devices and Systems of Ministry of Education and Guangdong Province, College of Optoelectronic Engineering, Shenzhen University, Shenzhen, Guangdong, China;3. Hospital of Stomatology, Xi''an Jiaotong University, Xi''an, Shaanxi, China;1. Communicable Disease Research Laboratory, St Joseph''s College, Irinjalakuda, Kerala, India;2. Department of Zoology, Christ College, Irinjalakuda, University of Calicut, Kerala, India;3. Microbial Processes and Technology Division, CSIR-National Institute of Interdisciplinary Science and Technology (CSIR-NIIST), Trivandrum 695 019, India;4. CSIR - Indian Institute of Toxicology Research (CSIR-IITR), 31 MG Marg, Lucknow 226 001, India |
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| Abstract: | Two methods used for extraction of globin from bovine blood were tested in terms of effiency, protein recovery and solvent residues. A comparative study with commercial sodium caseinate was made concerning the chemical composition and the functional properties of these proteins. Also, the effect of the NaCl addition on these properties was evaluated. Although the efficiency of the carboxymethyl-cellulose method was inferior than that of the acidified acetone, the absence of residual organic solvents in the globin makes it a more reliable method to prepare globins to be used in foodstuff. The chemical composition of proteins was affected by the method of extraction and the iron content of the globin obtained by the former method was more than three times higher than that using CMC. In general, the NaCl additon was harmful for the functional properties of the studied proteins, mostly for a salt concentration close to that used in meat products (0.25 mol/l). |
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