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American Journal of Food Technology
Year: 2011  |  Volume: 6  |  Issue: 9  |  Page No.: 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.

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