Effect of salts on some of the functional properties of bovine plasma protein concentrate

被引：33

作者：

Oshodi, AA

Ojokan, EO

机构：

[1] Department of Chemistry, Federal University of Technology, Akure

来源：

FOOD CHEMISTRY | 1997年 / 59卷 / 03期

关键词：

D O I：

10.1016/S0308-8146(96)00102-1

中图分类号：

O69 [应用化学];

学科分类号：

081704 ;

摘要：

The effects of salts, NaCl, Na2SO4, KCl and CH3CO2Na on some of the functional properties of bovine plasma protein concentrate (BPPC) were investigated. Results showed that the least gelation concentration of 6.0% observed in distilled deionized water was improved to between 2% and 4% in the presence of the salts used. The foaming capacity of about 36.0% in water considerably increased to between 52.0% to 158.0% depending on the type and concentration of the salts. The water absorption capacity decreased at low salt concentrations compared with values in distilled water and increased with increase in salt concentration while the emulsion capacity decreased with an increase in salt concentration. The variation of protein solubility with pH was found to depend on salt type and concentration. (C) 1997 Published by Elsevier Science Ltd.

引用

页码：333 / 338

页数：6

共 21 条

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