FOAMING AND EMULSIFYING CAPACITY, FOAM AND EMULSION STABILITY OF PROTEINS OF PORCINE BLOOD: DETERMINATION AT DIFFERENT VALUES OF pH AND CONCENTRATIONS

• Autor(a) principal: Kempka, Aniela Pinto
• Data de Publicação: 2015
• Outros Autores: Horvath, Francisco José, Fagundes, Pâmela, Prestes, Rosa Cristina
• Tipo de documento: Artigo
• Idioma: por
• Título da fonte: Revista Brasileira de Tecnologia Agroindustrial
• Texto Completo: https://periodicos.utfpr.edu.br/rbta/article/view/2065

The present study aimed to evaluate the surface properties of the plasma and hemoglobin in different values of pH and concentrations. The two samples showed similar profiles foaming capacity in the pH range tested (3, 5, 7, 8 and 11) but with different values ​​and distant from neutrality. The plasma showed the lower foaming capacity and foam stability for all pH values. The values of emulsion stability ​​were higher to the plasma in all pH, and all showed values ​​are equal statistically. Observed for the plasma, the higher foaming capacity was for concentration of 0.50%, higher and statistically different from the others concentrations. Decrease in the concentration of sample to 0.1% and 0.25%, led to a reduction in foam stability using plasma and hemoglobin. For the two samples, from the concentration of 1.5%, the values of ​​emulsifying activity were similar. Statistically, the values ​​obtained at concentrations of 1.5% and 2.5% were statistically equal to each other and different from the values ​​obtained for 3.5 and 4.5%. The emulsion formed using plasma and hemoglobin was more stable from the concentration of 3.5% and 1.5 %, respectively. Regarding the surface properties, the proteins were shown to be promising for use in food.