Emulsifying and gelling properties of porcine blood plasma as influenced by high-pressure processing

D.Pares; D.A.Ledward

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Emulsifying and gelling properties of porcine blood plasma as influenced by high-pressure processing

机译：高压处理对猪血浆乳化和胶凝特性的影响

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摘要

The emulsifying properties and the characteristics of heat-induced gels (texture and water-holding capacity) prepared from pressurised blood plasma solutions of different pH (5.5-7.5) were investigated. Changes in the plasma, that affected its behaviour as an emulsifier, occurred after pressurisation. The highest emulsifying activity was found for samples treated at 400 Mpa.

机译：研究了由不同pH值（5.5-7.5）的加压血浆溶液制备的热诱导凝胶的乳化特性和特性（质地和保水能力）。加压后会发生血浆变化，从而影响其作为乳化剂的行为。发现以400 Mpa处理的样品具有最高的乳化活性。

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《Food Chemistry》 |2001年第2期|p.139-145|共7页
作者
D.Pares; D.A.Ledward;
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收录信息美国《科学引文索引》(SCI);美国《生物学医学文摘》(MEDLINE);
原文格式 PDF
正文语种 eng
中图分类基础科学;调味品的生产;食品化学;
关键词
Porcine blood plasma; High pressure processing; Emulsifying properties;

机译：猪血浆高压处理;乳化性质;
入库时间 2022-08-17 23:27:01

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Emulsifying and gelling properties of porcine blood plasma as influenced by high-pressure processing

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