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• Food Sci. Technol 20 (3) • Dec 2000 • https://doi.org/10.1590/S0101-20612000000300019 linkcopy

Open-access Effect of the NaCl addition on the functional properties of bovine plasma and it's tryptic hydrolysates

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    The effect of the NaCl addition, in a 0.035 mol/L concentration, on some functional properties of plasma and its tryptic hydrolysates was studied in two pH values (5.0 and 6.0). In that way, protein solubility, hydrophobicity, emulsifying capacity (EC), emulsifying activity index (EAI) and emulsion stability (ES) were determined. The results showed that, in the two pH values studied, the addition of NaCl produced a significant reduction of solubility, hydrophobicity and EC of plasma and of some of its tryptic hydrolysates. On the other hand, this procedure increased the EAI of plasma, in pH 5.0 as well as of the most of its tryptic hydrolysates. Concerning ES , this treatment had no effect on plasma but influenced positively some of its tryptic hydrolysates, especially in pH 5.0.

    Bovine plasma; emulsifying properties; tryptic hydrolysate; NaCl

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    E-mail: revista@sbcta.org.br
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