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| Functional Properties of Porcine Blood Peptides |
| ZHANG Lijuan;WU Mingwen;ZHAO Delu;CAI Kezhou;CHEN Weitao;CHENG Yuming |
| Tianjin Baodi Agri&Tech (Group) Co., Ltd., TianJin 301800, China) |
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Abstract Abstract: The chemical composition and the isoelectric point (pI) of porcine blood peptides were studied and the factors affecting its functional properties were analyzed including pH and peptides concentration. The results showed that porcine blood peptides contained 83.03% of protein and the isoelectric point was pH 5, at which porcine blood peptides possessed the minimum of solubility, emulsifying activity and emulsion stability of porcine plasma protein. However, the turbidity, foaming stability reached a maximum at this point. Porcine blood peptides was denaturation when temperature at 50℃. This denaturation was accompanied by the reduction in solubility and increase in turbidity.
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Received: 30 June 2017
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2010, Vol. 24 
