Heat-induced gelation of porcine blood plasma proteins as affected by pH.

Abstract

Porcine plasma is a by-product of the meat industry that can be used as a food ingredient. It is a protein mixture, hence its composition can be modified to meet specific functionality requirements. In the present paper, the gelation properties of plasma and its two major fractions (serum and albumin) have been studied at pH 4.5, 6.0 and 7.5. Polyacrylamide… (More)
DOI: 10.1016/j.meatsci.2006.11.002

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