Functional Properties of Heat Induced Gels from Liquid and Spray‐Dried Porcine Blood Plasma as Influenced by pH

Abstract

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 microstructure of gels were affected.

Relating water holding of ovalbumin gels to aggregate structure

“…(Chantrapornchai & McClements, 2002;Croguennec, Nau, & Brule, 2002;Furukawa & Ohta, 1982;Maltais, Remondetto, Gonzalez, & Subirade, 2005;Urbonaite, de Jongh, van der Linden, & Pouvreau, 2015;Urbonaite, de Jongh, van der Linden, & Pouvreau, 2014) Gels with a fine microstructure are reported to have a higher water holding capacity than more coarse gels. (Chantrapornchai & McClements, 2002;Croguennec et al, 2002;Handa, Takahashi, Kuroda, & Froning, 1998;Kitabatake, Shimizu, & Doi, 1988;Maltais et al, 2005;Pares, Saguer, Saurina, Sunol, & Carretero, 1998; However, protein networks with similar microstructure were found to differ in water holding due to the interplay between gel stiffness and microstructure. (Urbonaite et al, 2015(Urbonaite et al, , 2014.…”

Characterization of plasma protein gels by means of image analysis

“…Plasma proteins are considered interesting food ingredients thanks to their functional properties, especially those related to gelation (Howell & Lawrie, 1984;Pare´s, Saguer, Saurina, Sun˜ol, & Carretero, 1998). Plasma contains a complex mixture of proteins that can be classified into three major groups: albumin, globulins and fibrinogen.…”

Magnetic resonance imaging study of the cold-set gelation of meat systems containing plasma powder

“…Plasma powder is a single-component system powder, easily stored and preserved. Previous research has indicated that the heat treatment of plasma proteins induces denaturation and aggregation, which results in a three-dimensional network forming consistent gels (Dávila, Parés, Cuvelier, & Relkin, 2007;Hermansson, 1982;Parés, Saguer, Saurina, an unordered structure (Herrero et al, 2009). However, an in depth study is necessary to evaluate the structural changes that occur in the meat system formulated with the addition of this cold-set binding agent so as to completely understand the structural changes that occur in the meat system with the plasma powder addition.…”