Emulsifying Properties of Plasma Protein

• Published in: NIPPON SHOKUHIN KOGYO GAKKAISHI Vol. 37; no. 10; pp. 805 - 809
• Main Authors: SAITO, Masayoshi, ISHIBASHI, Emiko, TAIRA, Harue
• Format: Journal Article
• Language: English
• Published: Japanese Society for Food Science and Technology 1990
• ISSN: 0029-0394
• DOI: 10.3136/nskkk1962.37.10_805

Emulsifying properties of plasma protein obtained from slaughtered pigs were compared with those of other animal proteins on the market (bovine plasma, egg white, egg yolk, whole egg, casein and whey). Plasma protein showed the highest emulsifying activity among the seven samples at pH 3 in the presence of NaCl and pH 7 in water. Emulsifying capacity of the plasma protein was the highest except the egg white. Emulsifying stability of the plasma protein after heating was the highest, however it was the lowest after freezing. This study proved that the plasma protein has agreat advantage to be utilized in food processing as a emulsifier. Since surface hydrophobicity and surface pressure of the plasma protein was lower than those of the egg yolk or the whole egg which have as high emulsifying properties as the plasma protein, it is suggested that surface hydrophobicity and surface pressure are not the important factors on emulsifying properties of the plasma protein.