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| Effect of Ultrasound Treatment on Functional Properties of Plasma Protein |
| LÜ Lu1, CHEN Yan1, QIAO Lianjie1, LING Yunxiao2, WU Mingwen2, CAI Kezhou1,*, JIANG Shaotong1 |
| 1. Key Laboratory for Agricultural Products Processing of Anhui Province, College of Biotechnology and Food Engineering, Hefei University of Technology, Hefei 230009, China; 2. Huaibei Enbi Feed Co. Ltd., Huaibei 235000, China |
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Abstract The effects of ultrasonic power and treatment time on the electrical conductivity, foaming, emulsifying and gelling properties of porcine plasma protein (PPP) were studied. The results showed that the electrical conductivity, foaming, emulsifying and gelling properties of PPP were significantly changed after ultrasound treatment (P < 0.05). The electrical conductivity and gelling properties of PPP were increased with increasing ultrasonic time and power. The heat-induced gel strength of PPP ultrasonicated for 2 h at 300 W reached 208.5 g, being increased by 62.3% when compared with that of control (P < 0.05). The highest foaming capacity of PPP of 19.8% was obtained upon ultrasonic treatment at 150 W for 2 h, indicating a 43.5% increase over that of control (P < 0.05). The highest emulsifying capacity was achieved after ultrasonic treatment at 300 W for 2 h. However, foaming and emulsifying properties of PPP were decreased by ultrasound treatment for an excessively long time. In conclude, ultrasonic treatment is an effective method of plasma protein modification.
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