INTEQUI   20941
INSTITUTO DE INVESTIGACIONES EN TECNOLOGIA QUIMICA
Unidad Ejecutora - UE
artículos
Título:
Assessment of Functional Properties of Bovine Plasma Proteins Compared with other Protein Concentrates, Application in a Hamburger Formulation
Autor/es:
 L.T. RODRÍGUEZ FURLÁN, A-N. RINALDONI, A. PÉREZ PADILLA Y M.E. CAMPDERRÓS.
Revista:
American Journal of Food Technology
Editorial:
Science Alert
Referencias:
Lugar: New York; Año: 2011 vol. 6 p. 717 - 729
ISSN:
1557-4571
Resumen:
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 was used to treat the protein solutions, and concentrates were freeze-dried. During all the steps, bovine plasma proteins were 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). This is an interesting approach to the use of plasma proteins with a better functionality and higher added value in food formulations.