Comparative study of the functional properties of bovine globin isolates and sodium caseinate

Abstract Two methods used for extraction of globin from bovine blood were tested in terms of effiency, protein recovery and solvent residues. A comparative study with commercial sodium caseinate was made concerning the chemical composition and the functional properties of these proteins. Also, the effect of the NaCl addition on these properties was evaluated. Although the efficiency of the carboxymethyl-cellulose method was inferior than that of the acidified acetone, the absence of residual organic solvents in the globin makes it a more reliable method to prepare globins to be used in foodstuff. The chemical composition of proteins was affected by the method of extraction and the iron content of the globin obtained by the former method was more than three times higher than that using CMC. In general, the NaCl additon was harmful for the functional properties of the studied proteins, mostly for a salt concentration close to that used in meat products (0.25 mol/l).