11:

At,NE-MARIE h e r m a n s s o n and EvA TORNEERG

1Versity of Lund, Chemical Center, Division of Food Science, Lund, Sweden

'• SSSlONAL PROPERTIES OF SOME PROTEIN PREPARATIONS FROM BLOOD

Ptot- •flns from blood are of interest to use in food grade products. Proteins from serum and tie ^°°d cells differ both in composition and physical properties. The functional proper­t y a protein concentrate from blood serum and an aceton treated globin isolate from a pt0 CeH concentrate will be discussed. These two preparations have entirely different pr0 erties but both possess certain properties which make them interesting for use in meat

Comparison with protein isolates now in use in the meat industry such as soy pro- and caseinate will also be made.

FONCTIONNELLES DE QUELQUES PREPARATIONS DE PROTEINE DE SANG

a% e-,.

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Ï'IARi e HERMANSSON et EVA TORNBERGlv ,er site de Lund, Centre de Chimie, Département des Sciences d'Alimentation, Lund, Suède

P^OdiÎ^i^ines de sang sont intéressantes à cause de la possibilité de les employer dans iifj- ts alimentaires. Les protéines de sérum et les protéines des^cellules rouges sont ?°hct4entes en ce qui concerne la composition ainsi que les qualités physiques. Les qualités * ac£.°nnelles d'un concentré de sérum et celles d'un isolé de globine traite avec^de0t>t °ne et extrait d'i ' ' " ’ ----------- PocÎUi ‘ -

tëines de sang sont intéressantes à cause de la possibilité de les employer dans les0 —-1 . - . -, i __j ^ û c r - o l l n l p c rnnrrpc; c n n f

•*»=xxes a un concentre ae sérum eu uexxe= x, xu -- globir._ --->e et extrait d'un concentré de cellules rouges sont discutées. Ces deux préparations

-< î''Ts qualités complètement différentes mais tous les deux ont aussi quelques qualités ;®s j s font intéressantes dans les produits de viande. Des comparaisons sont faites^avec

SoyD1®s de protéine en usage maintenant dans l'industrie de viande comme les proteines et le caseinate.

1:2FUNKTIONELLE EIGENSCHAFTEN BEI EINIGEN BLUTPROTEINPRÄPARATEN

ANNE-MARIE HERMANSSON und EVA TORNBERG

Universität Lund, Chemie Zentrum, Abteilung für Lebensmittelwissenschaft, Lund, Schweden

Das Interesse an die Anwendung von Blutproteinen in der Nahrungsmittel-Herstellung ist 9r° Blutserumproteine und Proteine aus den roten Blutkörperchen sind verschieden, nicht nur in der Zusammensetzung sondern auch in ihrer physikalischen Eigenschaften. Die funktionelle11 ,, Eigenschaften eines Proteinkonzentrats aus Blutserum beziehungsweise eines azetonbehandel Globinisolats aus einem Konzentrat der roten .Blutkörperchen werden besprochen. Diese zwei , Präparate haben völlig verschiedene Eigenschaften aber beide haben doch einige Eigenschal die bei der Herstellung von Fleischerzeugnissen sehr interessant sind. Vergleichungen mit Proteinisolaten, die man heute in der Fleischwarenindustrie benutzt, z.B. Sojaproteine uh Caseinat, .werden auch gemacht.

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I 1:3BaÇTJONAL PROPERTIES OF SOME PROTEIN PREPARATIONS FROM BLOOD

ANNE-MARIE HERMANSSON and EVA TORNBERGUni

ve rs i t y o f Lund, Chemical Center, D iv is ion o f Food Science, Lund, Sweden

P roductionSiAf^ghterhouse blood, i f co l lec te d under hygienic cond i t ions , can be processed to g ive valuable p ro te in products. ttiercr !"em°val o f the red blood c e l l s , the plasma can be concentrated and d r ied . Plasma p ro te in products are com-

ClaH y av a i la b le and f requ en t ly used in meat products.Th

meat

Pi

J"sd blood c e l ls can also be used f o r the preparat ion o f p ro te in products. A decolor ized g lob in f r a c t io n can stained by separating the heme from the hemoglobin a f t e r hemolysis by e x t ra c t io n w ith a c id i f ie d acetone

products are not commercially a va i la b le but they are expected to have i t s h ighest po ten t ia l inProducts.

the^ma and g lob in products are both o f in te re s t f o r the use in meat products, although they d i f f e r very much in °ne £ func t iona l p ropert ies . The aim o f th is paper is to give a func t iona l c h a ra c te r iza t ion o f one plasma and

9 1 obi n product, and to discuss the s ig n i f ic a n c e o f these prope rt ies f o r meat products.

M otional properties

b i l i? e^ ° d s f ° r func t iona l cha rac te r iza t ion have been described elsewhere. Propert ies to be discussed are so lu- Were k swe ll ing (4 ) , v is c o s i ty (5 ) , ge la t ion (4) and emulsion (6 ) p rope rt ies . The p ro te in products studied Pr-ot . th Prepared in p i l o t p lan t scale. The g lob in product had a p ro te in content o f 8 8 % (2) and the plasma a

ein content o f 67% (N x 6.25).

^]ubil|ty

is the f i r s t func t iona l property to be stud ied. S o lu b i l i t y p ro f i le s give in fo rm ation how to optim ize

ThCesses and they in d ic a te denaturat ion as well as complexity.

inSf ^ ub i l i ty o f the two p ro te in products are completely d i f f e r e n t . The s o l u b i l i t y as a fun c t ion o f pH is shown ty O f^ re 1 . The plasma p ro te in has a r e l a t i v e l y high s o l u b i l i t y over the e n t i r e pH-range, whereas the s o l u b i l i -

The g lob in is d r a s t i c a l l y decreased w ith increasing pH to a minimum o f 7% a t pH 7.Th© m •Pre^^mum s o l u b i l i t y o f the plasma is as high as 70%. The s o l u b i l i t y dependence on pH o f plasma products has Pr0dy° Us^y been reported by Delaney e t a l . (7) and Tybor e t a l . (1) ( 8 ). Delaney studied one plasma product 1 i ty i®d under m ild cond it ions and one th a t was commercially av a i la b le . The l a t t e r had a somewhat lower so lu b i- f>b-ran an the plasma product used in th is in v e s t ig a t io n , whereas the former was h igh ly so lub le in the e n t i re sens-jt ?e' The d i f fe rences in the s o l u b i l i t y p r o f i le s o f the plasma products ind ica te th a t the p ro te ins are (3), l v e to denaturation during processing. A s im i la r s o l u b i l i t y behaviour has been observed fo r whey pro te ins

Uecrg]11' 1 P ro f i le s l i k e those observed f o r the g lob in f r a c t io n have been reported by Tybor e t a l . (1) ( 8 ) . The bin t nSe s o l u b i l i t y is d ra s t i c , from 97% at pH 5 to 7% at pH 7. The low s o l u b i l i t y r e s t r i c t s the use o f g lo -

so l ip products in the pH-range 6.5 to 8.5.Thevery ° f s a l t on the s o l u b i l i t y a t pH 5.0 and pH 7.0 is shown in f ig u re 2. The two p ro te in products reactH Du ’ T fe ren t ly to s a l t . The s o l u b i l i t y o f olasma p ro te in was indenendent o f NaCl concentra tion up to 0.6 Mt '-i cm l iy LU

aSrT!a '0- At pH 5.0 the s o l u b i l i t y increased 10%, whereafter i t remained unchanged. The is o e le c t r ic region o f Prote in is around pH 5 and s a l t normally has an increasing e f fe c t on the s o l u b i l i t y in t h is region (3).

Waten°lU'31 J 1 ty o f g lob in as a func t io n 'o f NaCl concentra tion is d r a s t i c a l l y decreased a t pH 5 from 97% in d i s t . ^ith m ° 3% 0-6 M NaCl. The l a t t e r concentra tion is common in meat systems (9 ). A decrease in s o l u b i l i t y

1 add i t ion a t pH below the is o e le c t r ic po in t is to be expected and in t h i s case the decrease is very(3).°n°unced

ThçV ^ ® at s o l u b i l i t y dependence on pH and NaCl concentration o f the g lob in product in the

T products ind ica tes th a t the f u n c t i o n a l i t y o f the g lob in may be se n s i t iv e to rec i¿Weii,

range o f importance pe v a r ia t io n s .

a Evn 'T°r pro? 1 <?a3 meat Product a p ro te in ad d i t iv e is supposed to bind a c e r ta in amount o f water. This imp lies tha t

te in products swe ll ing should be measured in terms o f the a b i l i t y to take up a l im i te d amount o f water.wig Sw

1 in 9 a t PH 5.0 and 7-° in b u f fe r so lu t ions o f the plasma and g lob in products as well as o f a whey concentrate and a soy p ro te in is o la te is l i s te d in tab le 1 .

i Î sCosi+ma had a minor swell ing a b i l i t y . The low swe ll ing in combination w ith the high s o l u b i l i t y means a low ing ty- Under c e r ta in cond it ions the low v is c o s i t y o f the plasma p ro te in may cause d i f f i c u l t i e s in the hand-

meat mix tures before heat treatment.The

9T obi n f r a c t io n , on the other hand, had a high swe ll ing a b i l i t y a t both oH. This is remarkable considering

1:4the s o l u b i l i t y d i f fe re nce between these two pH. Some p re l im ina ry tes ts in meat systems showed th a t modif ies* ' '0 o f recipes w ith respect to water a d d i t ion might be necessary due to the high swe ll ing a b i l i t y o f the glob in-

The great d i f fe re n c e in water b ind ing prope rt ies between the g lob in and the plasma products is important and should be considered when using these products in meat systems.

Gelation

The swe ll ing a b i l i t y gives in fo rm ation on the water b inding before heat treatment. For the f in a l product th e f fe c t o f heat treatment on the s t ru c tu re is fundamental. The f in a l s t ru c tu re determines weight losses as w as te x tu re . I f the p ro te in has the a b i l i t y to form a s tab le three-dimensional network, a g e l , i t can act as m atr ix and imbibe not on ly water but also f a t as well as other components.

When d ispers ions o f plasma and g lob in were heated t h e i r s t ru c tu re forming p rope rt ies d i f f e re d considerably- Jj0^ m al ly the concentra tion necessary f o r g e la t io n o f g lobu la r p ro te ins is in the range 7 - 10% based on the Pr content. This is the case f o r soy pro te ins, and whey p ro te ins . The plasma p ro te in formed f i rm e la s t ic gels a ready a t 3.4% (5% based on dry we igh t) . At a p ro te in content o f 6.7% or 10% based on dry weight the plasma P te in gels were too f i rm to be measured in the B rook f ie ld viscometer o r the SUR-penetrometer used f o r the 9e s treng th s tud ies . This exce l len t g e la t ion property means th a t plasma pro te ins are expected to have an impac on bind ing p rope rt ies and the tex tu re o f some heat t reated meat products.

The gel c h a ra c te r is t i c s o f g lob in d ispers ions (10% w/w) a t pH 5.0 were t o t a l l y d i f f e r e n t . Already a t 45 C a B rook f ie ld value above 1000 were observed and i t increased to 8000 a t 80°C. See tab le 2. However, the heat t rea ted g lob in d ispers ions lacked the e l a s t i c i t y and r i g i d i t y t y p ic a l f o r gels and had a creamlike consist® When the heat t rea ted samples were d r ied they had a high s o l u b i l i t y compared to the s o l u b i l i t y o f d r ied soy bean and whey p ro te in gels as can be seen in ta b le 2.

l l i"9These data in d ic a te th a t no " t ru e " g e la t ion occurs f o r the g lo b in , but th a t heat treatment enhances the sW y a b i l i t y . At a c e r ta in degree o f sw e l l ing , f r i c t i o n occurs between the swe ll ing p a r t ic le s causing the visco increase. The fun c t ion o f g lob in in heat t rea ted meat products w i l l then merely be as water binding p a r t ic oP1 s im i la r to tha t o f tex tured p ro te ins . However, the e f fe c t o f g lob in on the tex tu re is probably d i f f e r e n t * the e f fe c t o f tex tured pro te ins and remains to be inves t iga ted .

Emulsify ing p ropert ies

When eva luat ing a p ro te in as an e m u ls i f ie r the e f fe c t and energy inpu t du f ing processing on the emulsion s t a b i l i t y must be considered (6 ) . The degree o f creaming was used as a rap id te s t o f emulsion s t a b i l i t y ( “ '¿or Figures 3 and 4 show the emulsion s t a b i l i t y o f g lob in and plasma emulsions as a fun c t ion o f emuls ify ing energy in pu t. Emulsions w ith 40% o i l (w/w) and?2.5% p ro te in (w/w) in the water phase were made in a valve' tein homogenizer a t a pressure drop o f 11 - 1 k p /c m . As references the s t a b i l i t i e s o f some Promine-D, whey Pr .£ (WPC) and caseinate s ta b i l iz e d emulsions have been p lo t te d as w e l l . The f igu res w i th in brackets denote i ° s treng th (NaCl) and pH.

From f ig u re 3 i t can be seen th a t the g lob in f r a c t io n a t pH 7 is t o t a l l y useless as an e m u ls i f ie r regard ^ o f emuls ify ing t ime. At pH 7 the p ro te in is in the is o e le c t r ic region and the s o l u b i l i t y is as low as (%• pH 5.0 the em uls ify ing prope rt ies are good and the add i t ion o f s a l t f u r th e r improves the emulsion s* abl tab i l ' ^ However, the s o l u b i l i t y decreased from 97% in d i s t . H.O to 34% in 0.2 M NaCl. This means th a t emulsion s and s o l u b i l i t y are not p ropo rt iona l in the whole s o l u b i l i t y range.

The emulsion s t a b i l i t y p r o f i le s o f WPC (0 - 7) and Promine-D (0 - 7) f a l l between the two g lob in s ta b i l ' *® j t emulsions a t pH 5. Both WPC (0 - 7) and Promine-D (0 - 7) are superiour to the plasma s ta b i l iz e d ®niu1r’10 re- pH 7 w ith and w i thou t s a l t as can be seen in f ig u re 4. Plasma and caseinate s ta b i l iz e d emulsions in the P a sence o f 0.2 M s a l t show s im i la r s t a b i l i t y p r o f i l e s . Contrary to the g lob in s ta b i l iz e d emulsions, s a l t n negative e f f e c t on t h e . s t a b i l i t y o f the plasma s ta b i l iz e d emulsions a t pH 7. The s o l u b i l i t y o f plasma a ^ ^ ec t r 1 was independent o f s a l t a d d i t io n . Ev iden t ly the s o l u b i l i t y measurements are not s e n s i t iv e enough to re the changes induced in the plasma pro te ins by s a l t a d d i t ion a t pH 7 .0 , but they are c le a r ly shown by the

inten^th,

rences in emulsion s t a b i l i t y .

The importance o f the in te n s i ty or e f fe c t inpu t during e m u ls i f ic a t io n has also been inves t iga ted . The ^ var ies w ith the pressure appl ied in the valve-homogenizer. Normally the emulsion s t a b i l i t y w i l l increas ^eoincreasing pressure to a ce r ta in l i m i t , whereafter i t le ve ls ou t (6 ) . Table 3 shows the lowest pressure to achieve 80% s t a b i l i t y ra t in g during an em uls ify ing time o f 3 - 4 min.

For a l l p ro te ins tested-except f o r g lob in a t pH 7 a s t a b i l i t y ra t in g o f 80% could be obtained by in c ro * ions l t ,\ pressure up to 70 kp /cm . I t can be seen from tab le 3 th a t 80% s t a b i l i t y ra t in g o f the two g lob in emuis pH 5 and the plasma emulsion a t pH 7 w i thou t s a l t were reached a t lower pressures than f o r some WPC an

the

emulsions a t pH 7. .H 4-0-

Tybor e t a l . (8) have inves t iga ted the em uls if ica t ion capac i ty o f blood plasma a t pH 7.0 and g lob in at P.^ a,_ No comparison can be made w i th re s u l ts on e m u ls i f ic a t io n caoac i ty and emulsion s t a b i l i t y , as the forme ^ ¡ ¡ r measure o f maximum o i l a d d i t ion and not the a b i l i t y to remain s tab le . However, the e f fe c t o f processing t ion s on the re s u l ts was not considered in the e m u ls i f ic a t io n capac i ty s tud ies.

I 1:5I nclusions

to summarize, the g1 obin and the plasma p ro te in products have been shown to be e n t i r e l y d i f f e r e n t w ith regard tunct io n a l p rope rt ies . However, both have a p o ten t ia l f o r the use in various meat products, g lob in due to

dra ?reat swe ll ing a b i l i t y which is r e l a t i v e l y s tab le against v a r ia t io n s in pH and s a l t content in s p i te o f the t , « i c changes in s o l u b i l i t y w ith pH and io n ic s treng th . Further g lob in has good emulsion s t a b i l i z i n g proper- [> .s at PH 5, but none a t pH 7. Obviously, th is is a property se n s i t iv e to v a r ia t io n s o f fo rm ula t ion as well as

cessing cond it ions .

Pro ^ aama p ro te in product is in te re s t in g because o f i t s unusual g e la t ion prope rt ies and i t s good emuls ify ing g, P i t i e s . The prope rt ies o f plasma pro te ins are not as se n s i t iv e to environmental fac to rs as those o f the irn 1n' however, processing during pro te in production may induce property changes, which remain to be fu r th e r

Vestigated.

T erences

1.

2.

3.

4.

5.

6.

7.

9.

Tybor, p . T . , D i l l , C.W. and Landmann, W.A. 1975. Functional Propert ies o f Prote ins from Bovine Blood by a 0r|tinuous P i l o t Process. J. Food Sci. 40, 155.

Hultg ren , I . , Forsen, S ., and Hermansson, A.-M. 1974. Preparation o f Globin from Slaughterhouse Blood. STU- raPport 73-3448.

Hermansson, A.-M. 1973. Functional Propert ies o f Prote ins f o r Foods - S o lu b i l i t y . AUL h a lv l . r s s k r i f t nr 2,^emicentrum, Lund.

Hermansson, A.-M. 1972. Functional Propert ies o f Proteins f o r Foods - Swell ing . Lebensmit t.-Wiss. u. Technol. i 0 ) 24.

Hermansson, A.-M. 1975. Functional Propert ies o f Proteins fo r Foods - Flow P ropert ies . J. Texture Stud. 5 ,

J°rnberg, E. and Hermansson, A.-M. 1976. The E f fe c t o f Processing Parameters on the Functional Propert ies o f r ° te in S tab i l ized Emulsions. 22nd European Meeting o f Meat Research Workers.

Delaney, R.A.M., Donnelly, J.K. and Burder, L.D. 1975. Concentration and Charac te r iza t ion o f Porcine Blood asma. Lebensmitt.-Wiss. u. Technol. i l , 20.

Jybor, p .T , , D i l l , C.W. and Landmann, W.A. 1973. E f fe c t o f Deco lo r iza tion and Lactose Incorpora t ion on the tm u ls i f ic a t io n Capacity o f Spray-Dried Blood Prote in Concentrates. J. Food Sci. 38, 4.

Hermansson, A.-M. and Akesson, C. 1975. Functional Propert ies o f Added Proteins Correla ted w ith Propert ies of Meat systems. E f fe c t o f S a l t on Water Binding Propert ies o f Model Meat systems. J. Food Sci. 40, 603.

Swell ing o f some p ro te in products in b u f fe r so lu t ions a t pH 5 and pH 7.

In t

S0ln

Hing Protein productsi/g

Plasma Globin WPC Promine-D

Jffe r pH 5 1.0 4.7 1.5 3.0

bions pH 7 1.2 4.2 1.8 4.0

Effect of heat treatment on some protein dispersions.

10% (w/w) in d i s t . H O o f

Globin Promine-D WPC

necessary f o r values ~ l r ’r,n

HeatpHlity °í dried 9els ed at 80°C

> 1000 45 65 90

a f te r80°C 8000 3680 150

Table 3. Lowest pressure needed in valve-homogeni- za t ion to achieve 80% s t a b i l i t y ra t in g when emuls ify ing f o r 3 - 4 minutes.

Protein Condit ion Pressure applied 2

kp/cm

Blood plasma 0 - 7 25

0.2 - 7 43

Blood g lob in 0 - 7 cannot achieve 80% SR

0 - 5 27

0.2 - 5 27

WPC 0 - 7 38

0.2 - 7 37

Casei nate 0.2 - 7 50

43 15.4 28.7

6

Figure 1■ S o lu b i l i t y as a func t ion o f pH o f H d i s ­persions in d i s t . water.

and 7.0.

Figure 3 . S t a b i l i t y r a t in g o f g lob in and otherp ro te in s ta b i l iz e d emulsions as a func­t io n o f the em uls ify ing time when va l^e - homogenized a t a pressure drop o f 11 - 1 k p /cm .

■ Figure 4 . S t a b i l i t y ra t in g o f plasma and otbe , pro te in s ta b i l iz e d emulsions as a ' t io n o f the em uls ify ing time when + 1 homogenized a t a pressure drop o f kp /cm .