Answers are grounded in this paper and cite their sources.
Various properties of freeze‐dried fractions of bovine blood have been compared. Dried whole plasma, albumin, globulin and globin showed high solubility from pH 3 to 8, but this fell sharply with plasma on storage at 40°C and Aw 0.32 or higher. Albumin showed the best foaming properties followed by plasma, globulin and globin. These proteins in 1 % solution were able to emulsify 60, 115, 70 and 45% of their volume of oil, respectively. Net protein ratios were 3.57 for globulin, 1.96 for albumin and negative for globin. Chemical scores indicated that methionine was the most limiting amino acid for globulin and albumin. Isoleucine was limiting for globin.
No takes yet. Share an insight, caveat, or question.
PENTEADO et al. (1979) studied this question.
Synapse has enriched 10 related papers. Consider them for comparative context: