Abstract
The blood of animal contains about 18% protein and hemoglobin accounting for more than half of the blood protein. Most of the hemoglobin is not utilized in the food industry because of its unattractive color and odor. In this study, globin hydrolyzates have successfully been prepared using citric acid. It was found that the globin hydrolyzates showed a better solubility and more excellent ability on gel formation induced by heating than intact globin, and formed another type of gel which was different from that of intact globin [1, 2, 3]. Furthermore, we studied detailed molecule structure and gel network structures of globin hydrolyzate by quasi-elastic scattering methods.
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References
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Liu, X. Q; Nakajima M. and Sano, Y. 1999, Hydrocolloids II; Physical Chemistry and Industrial Application of Gels, Polysaccharides, and Proteins. In press.
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© 1999 Springer Science+Business Media Dordrecht
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Liu, X., Nakajima, M., Sano, Y. (1999). Structure and dynamics of globin hydrolyzates gel formation. In: Greve, J., Puppels, G.J., Otto, C. (eds) Spectroscopy of Biological Molecules: New Directions. Springer, Dordrecht. https://doi.org/10.1007/978-94-011-4479-7_15
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DOI: https://doi.org/10.1007/978-94-011-4479-7_15
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