Modification and characterisation of porcine plasma protein with natural agents as potential cross‐linkers

Modification of porcine plasma protein (PPP) using the natural cross‐linkers at different concentrations of rutin (0.6–1% w/w), caffeic acid (1–3% w/w) and genipin (0.15–0.5% w/w) on chemical and thermal properties of PPP was investigated. Among these, rutin was the most significant effective natural agent corresponding to a decrease in the free amino group and sulphydryl group contents including a change in the protein bands’ intensity from SDS‐PAGE. However, genipin exhibited greater thermal properties of modified PPP. Moreover, the modification affected the colour of PPP and a change in the FT‐IR spectra of the samples. The suitable concentrations of each natural agent were 0.6% rutin, 0.5% genipin and 3% caffeic acid. Therefore, natural cross‐linkers such as rutin, caffeic acid and genipin can be considered as alternative cross‐linkers to improve the properties of PPP for food processing and biopolymer material applications as they are nontoxic.