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

Calorimetric Study of Inulin as Cryo- and Lyoprotector of Bovine Plasma Proteins

“…With increasing alkalinity of the medium there is an increase in the values of Td for each saccharide (pH 8), indicating that BPP concentrate was more stable at higher pH. Similar results were found in previous works in porcine blood plasma proteins and whey protein concentrate [34,54]. Comparing between different saccharides at the same concentration, it can be seen that inulin presents a higher Td in all the pH range.…”

“…Similar H values at pH = 6 were reported by Dàvila in reference [34]. The lowest values of Td and H were found at pH 4, this may be to the proximity with the isoelectric point of proteins (pI: 4.8-5.8), thus decreasing the electrical net charge and facilitating aggregation reactions.…”

“…Therefore, the endothermic peak of Td disappeared completely upon rescanning the sample at temperatures above Td; furthermore, as was previously described, the thermograms were scanning-rate dependent, suggesting both results that it was an irreversible event [61]. Similar behavior was also found for whey protein in an amorphous carbohydrate matrix [49], porcine blood plasma proteins [34] and BSA [33]. Irreversible denaturation of bovine plasma proteins might be due to processes such as aggregation, where hydrophobic interactions occur, and exposed thiol groups can form disulfide bonds, which result in an irreversible behavior [33].…”

“…Measurements were carried out on three separate samples (replicates). The following parameters were calculated at least in triplicate: Td, at maximum heat flow, and H, the enthalpy change involved in the overall heat-induced reactions within the protein molecules, that was determined by integrating the area beneath the enthalpy peak and above a straight baseline drawn in between the beginning and the end of the transition temperature range [32][33][34]; the T´g and Tg were determined from the midpoint of the transition of the baseline shift on the amorphous sample.…”

Plasma Darah dalam Makanan daripada Perspektif Islam dan Sains

“…Rawatan terma yang dikenakan ke atas protein plasma menggalakkan denaturasi dan aggregasi yang menghasilkan hubungan tiga dimensi yang menyebabkan gel yang konsisten terhasil (Dàvila et al 2007;Herrero et al 2009). Oleh itu, industri pemprosesan makanan mengambil peluang ke atas keupayaan protein plasma menghasilkan gel bagi mengekalkan tekstur produk daging yang telah dimasak (Cofrades et al 2000;Herrero et al 2009;Pietrasik et al 2007).…”