Gel Properties of Globin Hydrolyzates

Abstract

Globin was hydrolyzed by 0.8M citric acid at 95°C for 15min. After the resulting hydrolyzates were dialyzed against running water for 24h, they were powdered by using a spray drier. The hydrolyzates were more soluble in water than globin at pH values from 2.0 to 11.0, but their solubility showed the lowest value in the pH 6.0 to 7.0 range, whereas that of globin was lowest in the pH 7.0 to 8.0 range. The hydrolyzates formed gel at a protein concentration above 3% and in the pH 2.0 to 4.0 range. The gel of the hydrolyzates was transparent and showed high gel strength compared with that of globin under the same conditions. The mixture of the hydrolyzates and agar formed gel at pH values from 2.0 to 8.0 though the gel formation of agar was difficult below pH 3.0. In addition, the gel strength of the gel was synergistically enhanced by mixing these substances. However, the mixed gel became opaque at neutral pH value. The mixed gel of the hydrolyzates and gelatin showed similar gel properties to that of the hydrolyzates and agar.