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Evaluation of Gelation and Solubility of Bovine Plasma Protein Isolates
Author(s) -
KING J.,
PABLO S.,
OCA F. MONTES
Publication year - 1989
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.1989.tb06003.x
Subject(s) - solubility , chemistry , chromatography , plasma , plasma concentration , nuclear chemistry , organic chemistry , biology , physics , quantum mechanics , pharmacology
Gelation and solubility of bovine plasma protein isolates prepared from liquid plasma using different acids (HCl, H 3 PO 4 , H 2 SO 4 ) and bases (NaOH, Na 2 CO 3 ) were evaluated and compared to commercial plasma. Protein recovery was over 90%. Solubility at 1% (w/v) was low in pH range 4.0 to 5.5 but similar to commerical plasma in pp range 5.5 to 8.0 (p < 0.01). All isolates gelled at a concentration o 6.0%. Only isolate H 3 PO 4 ‐Na 2 CO 3 and commercial plasma gelled at a minimum concentration of 4.0%. This concentration decreased to 2.4% for the same isolate when 0.025M Ca ++ ion was added.