Functional properties of bovine blood plasma intended for use as a functional ingredient in human food

With the aim of using bovine blood as functional ingredient in food processing, as an emulsifier or fat replacer, a study of some functional properties of blood plasma was made. The effect of pH (3.0-8.0), tryptic hydrolysis and NaCl addition (0.034 mol/L) on the solubility, hydrophobicity and emulsifying properties of bovine blood plasma were studied. The results showed that the hydrophobicity and emulsifying activity index (EAI) of bovine blood plasma reached a maximum at pH 3.0 and 7.0, respectively, while the other parameters stayed nearly constant with pH change. Tryptic hydrolysis improved hydrophobicity at certain hydrolysis times, reduced solubility and emulsifying capacity (EC) and showed no effect on EAI and emulsion stability (ES). The influence of NaCl tested at pH 5.0 and 6.0 was only positive for plasma EAI at pH 5.0 and significantly reduced solubility, hydrophobicity and EC at pH 5.0 and 6.0. For ES, NaCl addition did not produce any modification. (C) 2003 Swiss Society of Food Science and Technology. Published by Elsevier Science Ltd. All rights reserved.