Effect of salts on some of the functional properties of bovine plasma protein concentrate

• Published in: Food chemistry Vol. 59; no. 3; pp. 333 - 338
• Main Authors: Oshodi, Aladesanmi A., Ojokan, Ebun-Oluwa
• Format: Journal Article
• Language: English
• Published: Oxford Elsevier Ltd 1997; Elsevier
• Subjects: acetic acid; Animal, plant, fungal and microbial proteins, edible seaweeds and food yeasts; Biological and medical sciences; blood protein; dose response; Food industries; Fundamental and applied biological sciences. Psychology; physicochemical properties; potassium chloride; protein concentrates; salts; sodium; sodium chloride; sodium sulfate; water uptake; Bovine; Gelation; Emulsifying power; Foaming power; Solubility; Environmental factor; Blood plasma; Vertebrata; Mammalia; Salt effect; Upgrading; Concentration effect; Animal protein; pH; Slaughter(by product); Water absorption; Technological properties; Artiodactyla; Concentrate; Physicochemical properties; Ungulata
• ISSN: 0308-8146; 1873-7072
• DOI: 10.1016/S0308-8146(96)00102-1

The effects of salts, NaCl, Na
2SO
4, KCl and CH
3CO
2Na on some of the functional properties of bovine plasma protein concentrate (BPPC) were investigated. Results showed that the least gelation concentration of 6.0% observed in distilled deionized water was improved to between 2% and 4% in the presence of the salts used. The foaming capacity of about 36.0% in water considerably increased to between 52.0% to 158.0% depending on the type and concentration of the salts. The water absorption capacity decreased at low salt concentrations compared with values in distilled water and increased with increase in salt concentration while the emulsion capacity decreased with an increase in salt concentration. The variation of protein solubility with pH was found to depend on salt type and concentration.