Factors Affecting Textural Properties and Water-holding Capacity of Heat-induced Gels of Porcine Blood Plasma Protein

doi:10.7506/spkx1002-6300-201007017

FOOD SCIENCE ›› 2010, Vol. 31 ›› Issue (7): 75-80.doi: 10.7506/spkx1002-6300-201007017

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Factors Affecting Textural Properties and Water-holding Capacity of Heat-induced Gels of Porcine Blood Plasma Protein

KONG Bao-hua1，ZHANG Li-juan1，DIAO Xin-ping2

1. College of Food Science, Northeast Agricultural University, Harbin 150030, China；
2. College of Animal Science and Technology, Northeast Agricultural University, Harbin 150030, China

Received:2009-07-13 Revised:2009-12-01 Online:2010-04-01 Published:2010-12-29
Contact: KONG Bao-hua1 E-mail:kongbh@163.com,kongbh63@hotmail.com

Abstract

Abstract:

Effects of protein concentration, heating temperature, heating time, ionic species, ionic strength and pH on textural property and water-holding capacity of heat-induced gels of porcine blood plasma protein were investigated in this study. Gel hardness and adhesiveness were studied using TA-XT analyzer and water-holding capacity (WHC) was measured by centrifugation. Results showed that porcine blood plasma protein was easy to form protein gels under the condition of over 6g/100mL protein concentration via heating for 45 min at 80 ℃. Increasing concentration of porcine blood plasma protein resulted in a significant increase of gel strength and WHC (P < 0.05). Meanwhile, gel strength exhibited a significant improvement with increasing pH within the range of 3 to 9 (P < 0.05). The lowest and the highest WHC of heat-induced gels of porcine blood plasma protein were observed at pH 5.0 and 3.0, respectively. In addition, the highest hardness of porcine blood plasma protein gel was observed in the presence of 0.2 mol/L NaCl and 0.6 mol/L CaCl2, respectively. These findings suggest that many factors affect the textural properties and WHC of heat-induced gels of porcine blood plasma protein. Therefore, heating conditions should be controlled to improve gel quality during practical processing.

Key words: porcine plasma protein, heat-induced gel, texture, water-holding capacity (WHC)

CLC Number:

TQ93

KONG Bao-hua1，ZHANG Li-juan1，DIAO Xin-ping2. Factors Affecting Textural Properties and Water-holding Capacity of Heat-induced Gels of Porcine Blood Plasma Protein[J]. FOOD SCIENCE, 2010, 31(7): 75-80.

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Factors Affecting Textural Properties and Water-holding Capacity of Heat-induced Gels of Porcine Blood Plasma Protein

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