Premium
Functional aspects of blood plasma proteins.
Author(s) -
HOWELL NAZLIN K.,
LAWRIE R. A.
Publication year - 1984
Publication title -
international journal of food science and technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.831
H-Index - 96
eISSN - 1365-2621
pISSN - 0950-5423
DOI - 10.1111/j.1365-2621.1984.tb00353.x
Subject(s) - blood proteins , chemistry , blood plasma , plasma , chromatography , sodium , biochemistry , physics , organic chemistry , quantum mechanics
Summary The proteins of whole blood plasma, serum and plasma fractions interacted with egg albumen proteins producing stronger gels than those of the plasma protein preparations in isolation. An index was devised to measure this interaction, which varied with time and temperature of heating and plasma protein concentration. Although whey proteins exhibited positive (i.e. increased gel strength) interaction with plasma proteins, the admixture of proteins of soya isolate or sodium caseinate, and the incorporation of selected stabilizers, resulted in very weak gels.