Effect of pH on heat-induced gelation of duck blood plasma protein

Food Hydrocolloids

Volumn 35, Issue , 2014, Pages 324-331

  Wang, Peng ^a   Xu, Xinglian ^a   Huang, Ming ^a   Huang, Mengmeng ^a   Zhou, Guanghong ^a  

^a NANJING AGRICULTURAL UNIVERSITY   (China)

Author keywords

Duck blood plasma protein; Heat induced gelation; Nuclear magnetic resonance; Rheology; Texture; Water holding capacity

Indexed keywords

BLOOD; ELASTICITY; GELATION; INTERNET PROTOCOLS; PROTEINS; RHEOLOGY; SCANNING ELECTRON MICROSCOPY;

BEHAVIOUR PROPERTIES; BLOOD PLASMA; DUCK BLOOD PLASMA PROTEIN; EFFECT OF PH; GEL PROPERTIES; GELATION BEHAVIOR; HEAT-INDUCED GELATION; PLASMA PROTEIN; PROTEIN GEL; WATER-HOLDING CAPACITY;

NUCLEAR MAGNETIC RESONANCE;

SUS;

EID: 84886289487     PISSN: 0268005X     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodhyd.2013.06.015     Document Type: Article

References (46)

1. Belitz H.D., Grosch W., Schieberle P. Food chemistry 2009, Springer-Verlag, Berlin. 4th revised and extended edn.
2. Bertram H.C., Aaslyng M.D., Andersen H.J. Elucidation of the relationship between cooking temperature, water distribution and sensory attributes of pork - a combined NMR and sensory study. Meat Science 2005, 70(1):75-81.
3. Caisey J.D., King D.J. Clinical chemical values for some common laboratory animals. Clinical Chemistry 1980, 26(13):1877-1879.
4. Cohn E.J., McMeekin J.L., Oncley J.L., Newell J.M. The formation of complexes between haemoglobins and plasma proteins in a variety of animals. Journal of Experimental Medicine 1957, 86(83):95.
5. Dàila E., Parés D. Structure of heat-induced plasma protein gels studied by fractal and lacunarity analysis. Food Hydrocolloids 2007, 21(2):147-153.
6. Dàila E., Parés D., Cuvelier G., Relkin P. Heat-induced gelation of porcine blood plasma proteins as affected by pH. Meat Science 2007, 76(2):216-225.
7. Davila E., Pares D., Howell N.K. Fourier transform Raman spectroscopy study of heat-induced gelation of plasma proteins as influenced by pH. Journal of Agricultural and Food Chemistry 2006, 54(20):7890-7897.
8. Dàila E., Parés D., Howell N.K. Studies on plasma protein interactions in heat-induced gels by differential scanning calorimetry and FT-Raman spectroscopy. Food Hydrocolloids 2007, 21(7):1144-1152.
9. Eakpetch P., Benjakul S., Visessanguan W., Kijroongrojana K. Autolysis of Pacific White Shrimp (Litopenaeus vannamei) Meat: Characterization and the Effects of Protein Additives. Journal of Food Science 2008, 73(2):S95-S103.
10. Faostat Livestock primary 2012, [Internet], Food and Agricultural Organization, Accessed 01.05.12. http://faostat.fao.org.
11. Foegeding E.A., Dayton W.R., Allen C.E. Interaction of Myosin-Albumin and Myosin-Fibrinogen to form protein gels. Journal of Food Science 1986, 51(1):109-112.
12. Fort N., Carretero C., Pares D., Toldra M., Saguer E. Combined treatment of porcine plasma with microbial transglutaminase and cysteine: effects on the heat-induced gel properties. Food Hydrocolloids 2007, 21(3):463-471.
13. Franco K.H., Hoover J.P., Backues K.A., Payton M.E. Comparison of biochemical values of paired serum and plasma samples from American Flamingos (Phoenicopterus ruber), Indian Runner ducks (Anas platyrhynchos), and Hyacinth Macaws (Anodorhynchus hyacinthinus). Journal of Exotic Pet Medicine 2010, 19(2):169-176.
14. Furlan L.T.R., Rinaldoni A.N., Padilla A.P., Campderros M.E. Assessment of functional properties of bovine plasma proteins compared with other protein concentrates, application in a hamburger formulation. American Journal of Food Technology 2011, 6(9):717-729.
15. Gezimati J., Singh H., Creamer L.K. Heat-induced interactions and gelation of mixtures of bovine β-lactoglobulin and serum albumin. Journal of Agricultural and Food Chemistry 1996, 44(3):804-810.
16. Gleason T.L., Friedberg F. Filter-paper electrophoresis of serum proteins from small animals. Physiological Zoology 1953, 95-100.
17. Guyard-Dangremont V., Desrumaux C., Gambert P., Lallemant C., Lagrost L. Phospholipid and cholesteryl ester transfer activities in plasma from 14 vertebrate species. Relation to atherogenesis susceptibility. Comparative Biochemistry and Physiology Part B: Biochemistry and Molecular Biology 1998, 120(3):517-525.
18. Han M., Zhang Y., Fei Y., Xu X., Zhou G. Effect of microbial transglutaminase on NMR relaxometry and microstructure of pork myofibrillar protein gel. European Food Research and Technology 2009, 228(4):665-670.
19. Hermansson A.-M. Gel characteristics-structure as related to texture and waterbinding of blood plasma gels. Journal of Food Science 1982, 47(6):1965-1972.
20. Herrero A.M., de la Hoz L., Ordóñez J.A., Castejón D., de Avila M.D.R., Cambero M.I. Magnetic resonance imaging study of the cold-set gelation of meat systems containing plasma powder. Food Research International 2009, 42(9):1362-1372.
21. Hinrichs R., Götz J., Noll M., Wolfschoon A., Eibel H., Weisser H. Characterisation of the water-holding capacity of fresh cheese samples by means of low resolution nuclear magnetic resonance. Food Research International 2004, 37(7):667-676.
22. Howell N.K., Lawrie R.A. Functional aspects of blood plasma proteins II. Gelling properties. International Journal of Food Science & Technology 1984, 19(3):289-295.
23. Hurtado S., Saguer E., Toldrà M., Parés D., Carretero C. Porcine plasma as polyphosphate and caseinate replacer in frankfurters. Meat Science 2012, 90(3):624-628.
24. Jarmoluk A., Pietrasik Z. Response surface methodology study on the effects of blood plasma, microbial transglutaminase and [kappa]-carrageenan on pork batter gel properties. Journal of Food Engineering 2003, 60(3):327-334.
25. Ju Xiong L., Huan min Y. Animal physiology (in China) 2010, Higher Education Press, Beijing.
26. Knipe C.L., Frye C.B. Characteristics of bovine plasma gels as affected by pH sodium chloride, and sodium tripolyphosphate. Journal of Food Science 1990, 55(1):252-253.
27. Kocher P.N., Foegeding E.A. Microcentrifuge-based method for measuring water-holding of protein gels. Journal of Food Science 1993, 58(5):1040-1046.
28. Langton M., Hermansson A.-M. Fine-stranded and particulate gels of β-lactoglobulin and whey protein at varying pH. Food Hydrocolloids 1992, 5(6):523-539.
29. Liu R., Zhao S., Liu Y., Yang H., Xiong S., Xie B., et al. Effect of pH on the gel properties and secondary structure of fish myosin. Food Chemistry 2010, 121(1):196-202.
30. O'Riordan D., Mulvihill D.M., Morrissey P.A., Kinsella J.E. Study of the molecular forces involved in the gelation of plasma proteins at alkaline pH. Journal of Food Science 1989, 54(5):1202-1205.
31. Ockerman H.W., Hansen C.L. Animal by-product processing & utilization 2000, CRC.
32. Olayemi F.O., Oyewale J.O., Omolewa O.F. Plasma chemistry values in the young and adult Nigerian duck (Anas platyrhynchos). Israel Journal of Veterinary Medicine 2002, 57(4):156-158.
33. Pietrasik Z., Jarmoluk A., Shand P.J. Effect of non-meat proteins on hydration and textural properties of pork meat gels enhanced with microbial transglutaminase. LWT - Food Science and Technology 2007, 40(5):915-920.
34. Prakash M., Ravi R., Sathish H.S., Shyamala J.C., Shwetha M.A., Rangarao G.C.P. Sensory and instrumental texture measurement of thermally processed rice. Journal of Sensory Studies 2005, 20(5):410-420.
35. Putnam F.W., Doellgast G.J. The plasma proteins: structure, function and genetic control. Perspectives - Past, present, and future 1975, 26-29. Academic Press, New York, NY. 2th ed. F.W. Putnam (Ed.).
36. Ramos-Clamont G., Fernández-Michel S., Carrillo-Vargas L., Martinez-Calderón E., Vázquez-Moreno L. Functional properties of protein fractions isolated from porcine blood. Journal of Food Science 2003, 68(4):1196-1200.
37. Rawdkuen S., Benjakul S., Visessanguan W., Lanier T.C. Effect of chicken plasma protein and some protein additives on proteolysis and gel-forming ability of sardine (sardinella gibbosa) surimi. Journal of Food Processing and Preservation 2007, 31(4):492-516.
38. Rawdkuen S., Benjakul S., Visessanguan W., Lanier T.C. Effect of chicken plasma protein and some protein additives on proteolysis and gel-forming ability of sardine (sardinella gibbosa) surimi. Journal of Food Processing and Preservation 2007, 31(4):492-516.
39. Saguer E., Alvarez P., Ismail A.A. Heat-induced denaturation/aggregation of porcine plasma and its fractions studied by FTIR spectroscopy. Food Hydrocolloids 2012, 27(1):208-219.
40. Saguer E., Alvarez P., Sedman J., Ramaswamy H.S., Ismail A.A. Heat-induced gel formation of plasma proteins: new insights by FTIR 2D correlation spectroscopy. Food Hydrocolloids 2009, 23(3):874-879.
41. Saguer E., Fort N., Alvarez P.A., Sedman J., Ismail A.A. Structure functionality relationships of porcine plasma proteins probed by FTIR spectroscopy and texture analysis. Food Hydrocolloids 2008, 22(3):459-467.
42. Saguer E., Fort N., Pares D., Toldr M., Carretero C. Improvement of gelling properties of porcine blood plasma using microbial transglutaminase. Food Chemistry 2007, 101(1):49-56.
43. Smith D.M. Functional properties of muscle proteins in processed poultry products 2001, 181-195. CRC Press LLC, Boca Raton, FL.
44. Sun X.D., Holley R.A. Factors influencing gel formation by myofibrillar proteins in muscle foods. Comprehensive Reviews in Food Science and Food Safety 2011, 10(1):33-51.
45. Tseng T.F., Chen M.T., Liu D.C. Purification of transglutaminase and its effects on myosin heavy chain and actin of spent hens. Meat Science 2002, 60(3):267-270.
46. Westphalen A.D., Briggs J.L., Lonergan S.M. Influence of pH on rheological properties of porcine myofibrillar protein during heat induced gelation. Meat Science 2005, 70(2):293-299.