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Abstract In the present work, gel-like characteristics of porcine plasma protein oil-in-water (O/W; 52/48, g/100 g) emulsion has been studied under the influence of pH and heating. Viscosity analyses indicated that… Click to show full abstract
Abstract In the present work, gel-like characteristics of porcine plasma protein oil-in-water (O/W; 52/48, g/100 g) emulsion has been studied under the influence of pH and heating. Viscosity analyses indicated that emulsions exhibited shear-thinning behaviors. Viscosity at pH6.5 and pH7.0 was significant higher than that of pH5.0 (P 22 fraction which means more non-mobility water (P Overall, gel-like characteristics of porcine plasma protein emulsion can be modified by pH and heating. Taking into account all factors, plasma protein emulsion should be adjusted to pH higher than 5.5 for the structuring of gel-like characteristics.
Journal Title: Lwt - Food Science and Technology
Year Published: 2017
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