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Functional Properties of Heat Induced Gels from Liquid and Spray‐Dried Porcine Blood Plasma as Influenced by pH
Author(s) -
Parés D.,
Saguer E.,
Saurina J.,
Suñol J. J.,
Carretero C.
Publication year - 1998
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.1365-2621.1998.tb15832.x
Subject(s) - differential scanning calorimetry , chemistry , microstructure , chromatography , penetration (warfare) , texture (cosmology) , plasma , denaturation (fissile materials) , chemical engineering , nuclear chemistry , crystallography , physics , operations research , engineering , image (mathematics) , thermodynamics , quantum mechanics , artificial intelligence , computer science
The properties of gels obtained from porcine blood plasma were studied under different pH conditions. Gels from liquid and spray‐dried plasma were prepared and analyzed for water holding capacity (WHC), texture, and microstructure at pH 7.4, 6, 5.5 and 4.5. The denaturation extent of proteins was also determined by differential scanning calorimetry (DSC). All properties studied were dependent on pH. The WHC and consistency of gels decreased when pH decreased. These results correlated with microstructural changes observed by SEM. Spray drying affected the consistency of gels. The penetration force of the gel from dehydrated plasma was always lower than that prepared from liquid plasma where the pH was the same, but neither the WHC nor the micro‐structure of gels were affected.