The functional properties of a globin protein isolated by an acid‐acetone‐salt treatment were studied. Results indicate that the product is a good source of lysine, leucine and valine; the limiting amino acids are methionine and isoleucine. Nitrogen solubility index, emulsifying activity, emulsifying capacity, foam stability and whippabillty of the globin product were evaluated. This protein has excellent foaming and emulsification properties. Its mayonnaise‐type emulsions are stable over 8 wk of storage at 4°C. These results indicate the potential of this globin protein as a good emulsifying or foaming agent for incorporation into food formulations.
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Shahidi et al. (1984) studied this question.
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