Utilization of edible protein from meat industry by‐products and waste
- 28 June 1974
- journal article
- Published by Oxford University Press (OUP) in International Journal of Food Science & Technology
- Vol. 9 (2) , 171-177
- https://doi.org/10.1111/j.1365-2621.1974.tb01760.x
Abstract
Summary: Spun proteins which may be acceptable as meat analogues have been fabricated from blood plasma. It was found that plasma protein, initially concentrated by partial freeze drying, could be converted into a suitable form for spinning by denaturation with alkali followed by the addition of a weak acid to effect stabilization of the resulting high viscosity solution. A method for producing textured plasma protein on a laboratory scale is described, together with some of the properties of the resultant products.This publication has 3 references indexed in Scilit:
- Dried bovine plasma. I.—Storage of spray-dried plasma and the freeze-concentration of liquid plasmaJournal of the Science of Food and Agriculture, 1959
- Back to the Barber's PoleBMJ, 1954
- The chemical denaturation of groundnut protein and fibre formationJournal of Chemical Technology & Biotechnology, 1954