ISSN:
1750-3841
Source:
Blackwell Publishing Journal Backfiles 1879-2005
Topics:
Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition
,
Process Engineering, Biotechnology, Nutrition Technology
Notes:
Gelation and solubility of bovine plasma protein isolates prepared from liquid plasma using different acids (HCl, H3PO4, H2SO4) and bases (NaOH, Na2CO3) 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 H3PO4-Na2CO3 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.
Type of Medium:
Electronic Resource
URL:
http://dx.doi.org/10.1111/j.1365-2621.1989.tb06003.x
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