COMPARISON OF FUNCTIONAL PROPERTIES OF HEMOLYMPH PROTEIN FROM FRESHWATER CRAB, BARYTELPHUSA CUNICULARIS WITH CASEIN, EGG ALBUMIN AND BOVINE SERUM ALBUMIN

Abstract

The physico chemical and functional properties  of hemolymph  protein  ( HP)  from freshwater crab, Barytelphusa cunicularis  was compared  with commercially  available  proteins viz. Casein, egg albumin and Bovine serum albumin ( BSA) for possible use in  food technology. The percentage solubility of proteins, observed were casein>HP>egg albumin>BSA at different pH. The emulsifying properties of casein, egg albumin, BSA and HP at pH 7 and 9,did not show any statistically significant  difference. But, when compared with pH 7 and 9 between the groups, a statically significant difference was observed.  The foam stability and capacity studies of protein were found in the order of casein> egg albumin=BSA>HP and casein<egg albumin<HP<BSA respectively. The foam stability and time showed a statistically significant relationship. The HP showed a less water binding capacity (WBC) and oil binding capacity (OBC) when compared to casein, BSA and egg albumin. Thus, the present study suggest suggests that HP is a good candidate for use in food processing industries and this protein should not be  simply  ignored.