Subscribe Now Subscribe Today
Science Alert
 
FOLLOW US:     Facebook     Twitter
Blue
   
Curve Top
American Journal of Food Technology
  Year: 2011 | Volume: 6 | Issue: 9 | Page No.: 717-729
DOI: 10.3923/ajft.2011.717.729
Assessment of Functional Properties of Bovine Plasma Proteins Compared with Other Protein Concentrates, Application in a Hamburger Formulation
L.T. Rodriguez Furlan, A.N. Rinaldoni, A.P. Padilla and M.E. Campderros

Abstract:
World population growth has brought quantitative and qualitative issues related to food supply, particularly protein. This study investigated the rheological, functional and physicochemical properties of plasma bovine proteins comparing them with milk and soy-milk proteins. A membrane process including microfiltration and tangential ultrafiltration was used to purify and concentrate the protein solutions and then concentrates were freeze-dried at -40°C. During all the steps, bovine plasma proteins were processed alone (as control) and protected using a stabilizer agent (sucrose) in order to reduce the factors responsible for protein denaturation. The results showed that plasma protein with sugar, improved all the functional properties studied with respect to plasma without sugar, furthermore the solubility, water holding capacity, foam capacity, foam stability and gelling properties were better than the other protein sources evaluated. The different protein concentrates, were used in the formulation of a beef hamburger. Cooking characteristics and sensory properties of the product were assayed. Samples with bovine plasma and sucrose presented lower weight and moisture losses (p<0.05), than hamburgers without protein addition or with milk and soy-milk proteins. Furthermore, the addition of 1% (w/w) of protein had no effect on sensory properties (p>0.05). The procedure applied improves performance of plasma proteins for use in food formulations.
 [Fulltext PDF]   [Fulltext HTML]   [XML: Abstract + References]   [References]   [View Citation]  [Report Citation]
 RELATED ARTICLES:
  •    Rheology of Defatted Ultrafiltration-Diafiltration Soy Proteins
  •    Optimization of Enzymatic Hydrolysis of Defatted Sesame Flour by Different Proteases and their Effect on the Functional Properties of the Resulting Protein Hydrolysate
  •    Comparative Study of Chemical Composition and Physicochemical Properties of Two Varieties of Defatted Foxtail Millet Flour Grown in China
  •    Study on the Effects of Enzymatic Hydrolysis on the Physical, Functional and Chemical Properties of Peanut Protein Isolates Extracted from Defatted Heat Pressed Peanut Meal Flour (Arachis hypogaea L.)
How to cite this article:

L.T. Rodriguez Furlan, A.N. Rinaldoni, A.P. Padilla and M.E. Campderros, 2011. Assessment of Functional Properties of Bovine Plasma Proteins Compared with Other Protein Concentrates, Application in a Hamburger Formulation. American Journal of Food Technology, 6: 717-729.

DOI: 10.3923/ajft.2011.717.729

URL: https://scialert.net/abstract/?doi=ajft.2011.717.729

 
COMMENT ON THIS PAPER
 
 
 

 

 
 
 
 
 
 
 
 
 

 
 
 
 
 
 
 

Curve Bottom