Studies on slaughter animal blood plasma. II. Heat lability of blood plasma proteins

The heat denaturation status of commercial porcine plasma concentrates was determined on pH 4 filtrates at temperatures of 60, 70, 75 and 80°C for heating times of 5, 10 and 20 min. The level of denaturation increased with increasing temperature from a minimum of 18% at 60°C for a heating times of 5...

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Veröffentlicht in:Irish journal of food science and technology 1978, Vol.2 (1), p.39-44
Hauptverfasser: Donnelly, E.B, Delaney, R.A.M, Kennedy, R
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Sprache:eng
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Zusammenfassung:The heat denaturation status of commercial porcine plasma concentrates was determined on pH 4 filtrates at temperatures of 60, 70, 75 and 80°C for heating times of 5, 10 and 20 min. The level of denaturation increased with increasing temperature from a minimum of 18% at 60°C for a heating times of 5 min to a maximum of 92% at 80°C with a 20 min heating period. Increase in heating time produced an increase in denaturation levels at 70 and 75°C when the difference in the amount of denaturation incurred at the 5 and 10 min heating periods were 20 and 23% respectively. Otherwise, denaturation showed little response to time. Addition of lactose to plasma decreased the level of protein denaturation in the temperature range 60-80°C with heating times of 5 to 20 min. Maximum decrease (18%) due to addition of lactose occurred at 70°C with the 5 min heating period.
ISSN:0332-0375