Emulsifying Properties of Globin

Abstract

Emulsifying properties of globin obtained from slaughtered porcine blood were investigated from the standpoint of the practical application in food processings. Though globin had high emulsifying capacity in the acidic region from pH 1.0 through pH 6.0 and at 50-70% oil volume, the capacity was extinguished by the addition of 3% NaCl. Emulsifying capacity of globin was as high as those of proteins such as porcine plasma, casein, soy protein and egg white at pH 3.0. In addition, the mixture of globin and porcine plasma (2:1) emulsified 60% salad oil at alkaline pH (pH 9.0) although globin showed high emulsifying capacity only in the acidic region. The animal fats, such as lard and beef tallow, were emulsified by the addition of 1% globin, but further addition of globin resulted in a decrease of the emulsifying capacity. The emulsion formed by globin was stable to heating at 80°C for 30min and cooling at 10°C for 4 weeks, however it was unstable to freezing at -20°C for 7 days. These emulsifying properties of globin may be capable of using as an acidic emulsifier in food processings.