Chemical and functional characterization of sodium caseinate and bovine globin

With the aim of finding an industrial utilization for proteins from bovine blood, two methodologies for globin extraction were tested. Also, the chemical composition of this protein and the effect of the addition of NaCl on some functional properties were evaluated. The results were compared to those obtained for commercial sodium caseinate. The extraction method using acidified acetone showed a better yield and protein recuperation when compared to the carboxymethyl cellulose method. However, the former is not recommended for food use, due to the presence of organic solvent residues in the protein. Moreover, the extraction procedure influenced the chemical composition of bovine globin. The addition of NaCl produced varied effects on the functional properties of the studied proteins like a reduction of the solubility, emulsifying capacity (EC) and emulsifying activity index (EAI), which was higher for a salt concentration close to that used in meat products (0.25mol/L). In the case of sodium caseinate this level of salt had a negative effect on all functional properties studied, except the ES. The use of a 10 fold lower NaCl concentration improved both EAI and ES.

functional properties; chemical composition; bovine globin; sodium caseinate; extraction; salt