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Gelation and solubility of bovine plasma protein isolates prepared from liquid plasma using different acids (HCl, H3PO4, H2SO4) and bases (NaOH, Na2CO3) were evaluated and compared to commercial plasma. Protein recovery was over 90%. Solubility at 1% (w/v) was low in pH range 4.0 to 5.5 but similar to commerical plasma in pp range 5.5 to 8.0 (p < 0.01). All isolates gelled at a concentration o 6.0%. Only isolate H3PO4-Na2CO3 and commercial plasma gelled at a minimum concentration of 4.0%. This concentration decreased to 2.4% for the same isolate when 0.025M Ca++ ion was added. 相似文献
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The nonheme iron concentration of a hemoglobin iron concentrate (HIC) was investigated and the effect of temperature, time and rate of heating on the formation of nonheme iron of HIC and in fresh Red Blood Cells (RBC) was evaluated. Nonheme iron of HIC was 20% of total iron and did not increase with slow or fast heating. Nonheme iron concentration from RBC increased from 3.4% to 10.2% after slow-heating and to 6.9% after fast-heating (p < 0.05). HIC heated at 150°C and 300°C significantly increased nonheme iron (p < 0.05). Based on the observed increase after heating at 150 and 300°C, heat processing of HIC will decrease nutritional availability of iron from this product. 相似文献
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