Composition and physicochemical properties of two protein fractions of bovine blood serum
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Sociedade Brasileira de Ciência e Tecnologia de Alimentos
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Animal blood from slaughterhouses represent an important source of food ingredients which have been so far underutilized. Bovine bloodproduction in Brazil was about 3.6x106in the year 2005. Besides wasting a good food quality protein, underutilization of this byproductfrom the animal industry is an important cause of soil and water resources pollution. Protein concentration of both freeze-dried and spray-dried bovine albumin (BSA) and globulin (BSG) was around 85.0%. Essential Amino Acid Scoring (EAAS) was 72.7% for freeze-dried BSAand 89.3% for BSG. Emulsifying and foaming properties of both protein fractions were good mainly at pH 5.5. Foaming and emulsifyingcapacity was higher for BSA. Nevertheless, both foam and emulsion stabilities were better for BSG. NaCl tended to decrease both surfactantproperties independently of pH. Considering solubility, heat stability, emulsifying and foaming properties, both BSA and BSG should beconsidered good functional ingredients for the manufacturing of food products. The study not only confirmed data already reported in theliterature, but also enabled exploring new features, which amplifies the potential of applications.
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