FOOD SCIENCE ›› 2009, Vol. 30 ›› Issue (11): 37-42.doi: 10.7506/spkx1002-6630-200911007

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Effect of Environmental Conditions on Functional Properties of Porcine Plasma Protein

ZHANG Li-juan, KONG Bao-hua*,LIU Qian   

  1. (College of Food Science, Northeast Agricultural University, Harbin 150030, China)
  • Received:2008-09-09 Online:2009-06-01 Published:2010-12-29
  • Contact: KONG Bao-hua*, E-mail:kongbh63@hotmail.com

Abstract:

The chemical composition and the isoelectric point (pI) of porcine plasma protein (PPP) were studied and the factors affecting its functional properties were analyzed including temperature, pH and ionic strength. The results showed that PPP contained 62.5% of protein and the isoelectric point was pH 5, at which PPP possessed the minimum of solubility, foaming activity and emulsion stability of porcine plasma protein. However, the foaming stability reached a maximum at this point. Solubility of plasma protein increased with the increasing temperature within the range of 20-70 ℃ and denaturation of PPP was observed when temperature was above 70 ℃. This denaturation was accompanied by the reduction in solubility. The functional properties of porcine plasma protein could be improved by adding certain concentration of NaCl.

Key words: porcine plasma protein, functional properties, solubility, foaming properties, emulsifying properties

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