Rheological behaviour of blood plasmas concentrated by ultrafiltration and by evaporation in relation to liquid-gel transition temperature

摘要

Dehydrated blood plasma finds use as a protein ingredent for its gelation properties especially in meat derivative products. Generally, blood is concentrated by either ultrafiltration or evaporation under reduced pressure. The resulting pH and ash con- centration (mineral slats and sodium citrate) differ, so modifying the gelation properties of the products. We studied the influence of pH, NaCl concentration and time-temperature pattern on the liquid-to-gel transition temperature; T_g of the blood plasma in these two processes.