Functional properties of isolated porcine blood proteins modified by Maillard’s reaction

Plasma proteins (albumin and immunoglobulins) and haemoglobin from porcine blood can be recovered from slaughterhouse waste. These proteins are employed as ingredients in food products on account of their functional properties. There are different methods to improve these properties, Maillard’s reaction probably being the most promising technique for food purposes. In the present study, 10 kDa dextran was employed to produce the conjugates. Three reaction temperatures were assayed, 80 °C for 60 min being found to be the most suitable to produce conjugates with enhanced functional properties. Both thermal stability and emulsification capacity were improved; gelling temperature was increased 15 °C; and gel strength was lowered 50% compared to native proteins. However, solubility decreased slightly. It has been demonstrated that the functional properties of blood proteins are enhanced through conjugation, showing a improvement in the application of the blood proteins in food products.