Study On The Extraction Of Globin In Pig Blood And Its Processing Characteristics

The neutral protease catalyzes the hydrolysis of pig blood, and the product of the globin.The solution was decolored with carboxymethyl starch,then investigated foaming activity index and emulsifying activity index of the globin.Based on this,added the globin to cake and pork sausage and determined its quality of the product.1. The globin had foaming activity index emulsifying.Study on spray drying and freeze dried globin of protein concentration, ionic strength, temperature and pH four factors effectting in orthogonal experiment for foaming activity index.FAI was the best condition under the optimal of 5% spray drying globin,50℃,pH5.00 and 0.2mol/NaCl,the FAI was the best condition under the optimal of 5% freeze-dried globin,30℃, pH8.00 and 0.2 mol/L.2. The globin had emulsifyingactivity index.Study on spray drying and freeze-dried globin of protein concentration, ionic strength, temperature and pH four factors effectting in orthogonal experiment for EAI.The optimal condition of EA was also confirmed at 1% spray drying globin,50℃, pH10.00 and 0.4mol/NaCl by orthogonal test,0.2% freeze-dried globin,60℃, pH2.00 and 0mol/NaCl was the best condition.3. Spray drying globin and freeze-dried globin solubility,water retentivity,oil absorption,viscosity and gelation were determined and compared to find its difference.4. The cake had the best quality when globin substituted for egg was 4%,the ratio of globin with egg to the flour was 1.50,the ratio of sugar to total was 0.27. 5. Globin addition level was 4.5% in pork sausage for the best comprehensive quality.