Functional aspects of blood plasma proteins.
- 28 June 1984
- journal article
- Published by Oxford University Press (OUP) in International Journal of Food Science & Technology
- Vol. 19 (3) , 297-313
- https://doi.org/10.1111/j.1365-2621.1984.tb00353.x
Abstract
Summary: The proteins of whole blood plasma, serum and plasma fractions interacted with egg albumen proteins producing stronger gels than those of the plasma protein preparations in isolation. An index was devised to measure this interaction, which varied with time and temperature of heating and plasma protein concentration. Although whey proteins exhibited positive (i.e. increased gel strength) interaction with plasma proteins, the admixture of proteins of soya isolate or sodium caseinate, and the incorporation of selected stabilizers, resulted in very weak gels.Keywords
This publication has 2 references indexed in Scilit:
- Functional aspects of blood plasma proteins.International Journal of Food Science & Technology, 1984
- Functional aspects of blood plasma proteins.International Journal of Food Science & Technology, 1983