کد مقاله | کد نشریه | سال انتشار | مقاله انگلیسی | نسخه تمام متن |
---|---|---|---|---|
5791462 | 1109610 | 2014 | 7 صفحه PDF | دانلود رایگان |
عنوان انگلیسی مقاله ISI
Scale-up of the process to obtain functional ingredients based in plasma protein concentrates from porcine blood
ترجمه فارسی عنوان
مقیاس فرآیند برای به دست آوردن مواد تشکیل دهنده عملکردی در پروتئین کنسانتره پروتئین از خون شهری
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کلمات کلیدی
سرم آلبومین، خواص عملکردی، سالم کردن فیلتر تصفیه انعطاف پذیر،
موضوعات مرتبط
علوم زیستی و بیوفناوری
علوم کشاورزی و بیولوژیک
دانش تغذیه
چکیده انگلیسی
The feasibility of a scaled-up process to obtain two protein concentrates from porcine blood plasma, i.e. serum and albumin, for use as functional food ingredients was assessed. The process consisted of fractionating plasma proteins by salting out, concentrating and purifying fractions by means of membrane technology, and subsequently dehydrating through spray-drying. The fractionation process allowed a good isolation of the desired proteins, which were then concentrated and desalted in a tangential flow filtration (TFF) process combining ultra and diafiltration. Purification, pre-concentration and dehydration were successfully achieved. The functional properties of dehydrated serum and albumin were determined. As compared to the same hemoderivatives obtained by a lab-scale production system, serum maintained the gelling properties; albumin exhibited similar foaming properties; and both serum and albumin concentrates showed slightly improved emulsifying properties.
ناشر
Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: Meat Science - Volume 96, Issue 1, January 2014, Pages 304-310
Journal: Meat Science - Volume 96, Issue 1, January 2014, Pages 304-310
نویسندگان
Dolors Parés, Mònica Toldrà , Elena Saguer, Carmen Carretero,