Penetration studies of blood globin gels

Karin Autio, Heikki Lyytikäinen, Yrjö Mälkki, Sirpa Kanko

Research output: Contribution to journalArticleScientificpeer-review

22 Citations (Scopus)

Abstract

Studies were made on the effect of temperature, pH and protein and salt concentration on the penetration force withstood by globin gels. The registered force increased with heating temperature (60 ‐ 95°C) and protein concentration (1.4 ‐ 5.0%). The gelation pH was dependent on both protein and salt concentration; the higher the protein or salt concentration the lower the gelation pH. At 3% protein concentration globin formed a gel around pH 5 ‐ 6. At 0.7% concentration and higher, the presence of salt weakened the gel strength, while the addition of plasma increased the gelation pH of salt‐containing globin gels. A substantially higher penetration force was measured for bovine globin gels than porcine globin gels. Further concentration and spray‐drying decreased the gel strength of globin gels.

Original languageEnglish
Pages (from-to)615 - 617
Number of pages3
JournalJournal of Food Science
Volume50
Issue number3
DOIs
Publication statusPublished - 1985
MoE publication typeNot Eligible

Fingerprint

Globins
Gels
gels
blood
gelation
salt concentration
gel strength
Salts
proteins
Proteins
Temperature
temperature
Heating
salts
heat
swine
Swine
cattle

Cite this

Autio, K., Lyytikäinen, H., Mälkki, Y., & Kanko, S. (1985). Penetration studies of blood globin gels. Journal of Food Science, 50(3), 615 - 617. https://doi.org/10.1111/j.1365-2621.1985.tb13757.x
Autio, Karin ; Lyytikäinen, Heikki ; Mälkki, Yrjö ; Kanko, Sirpa. / Penetration studies of blood globin gels. In: Journal of Food Science. 1985 ; Vol. 50, No. 3. pp. 615 - 617.
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Autio, K, Lyytikäinen, H, Mälkki, Y & Kanko, S 1985, 'Penetration studies of blood globin gels', Journal of Food Science, vol. 50, no. 3, pp. 615 - 617. https://doi.org/10.1111/j.1365-2621.1985.tb13757.x

Penetration studies of blood globin gels. / Autio, Karin; Lyytikäinen, Heikki; Mälkki, Yrjö; Kanko, Sirpa.

In: Journal of Food Science, Vol. 50, No. 3, 1985, p. 615 - 617.

Research output: Contribution to journalArticleScientificpeer-review

TY - JOUR

T1 - Penetration studies of blood globin gels

AU - Autio, Karin

AU - Lyytikäinen, Heikki

AU - Mälkki, Yrjö

AU - Kanko, Sirpa

PY - 1985

Y1 - 1985

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AB - Studies were made on the effect of temperature, pH and protein and salt concentration on the penetration force withstood by globin gels. The registered force increased with heating temperature (60 ‐ 95°C) and protein concentration (1.4 ‐ 5.0%). The gelation pH was dependent on both protein and salt concentration; the higher the protein or salt concentration the lower the gelation pH. At 3% protein concentration globin formed a gel around pH 5 ‐ 6. At 0.7% concentration and higher, the presence of salt weakened the gel strength, while the addition of plasma increased the gelation pH of salt‐containing globin gels. A substantially higher penetration force was measured for bovine globin gels than porcine globin gels. Further concentration and spray‐drying decreased the gel strength of globin gels.

U2 - 10.1111/j.1365-2621.1985.tb13757.x

DO - 10.1111/j.1365-2621.1985.tb13757.x

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SP - 615

EP - 617

JO - Journal of Food Science

JF - Journal of Food Science

SN - 0022-1147

IS - 3

ER -