Abstract
The emulsifying properties of bovine globin, extracted by the acidified acetone method, were studied at different pH values and after several times of peptic-hydrolysis. The emulsifying capacity, the emulsifying activity index, and the emulsion stability were determined. In general, the peptic hydrolysis was disadvantageous for the emulsifying properties of globin, since it only increased the emulsifying capacity (at pH = 3.0, after 30 and 60 minutes hydrolysis; at pH = 4.0, after 10 to 60 minutes hydrolysis), and the emulsifying activity index (at pH = 5.0 after 60 minutes hydrolysis; at pH = 6.0 after 15, 30, and 60 minutes hydrolysis). This treatment reduced the emulsion stability in almost all conditions studied.
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