caa a22 4500 463156765 CHVBK 20180406164736.0 cr unu---uuuuu 170326e20071101xx s 000 0 eng 10.1007/s00217-006-0527-2 doi (NATIONALLICENCE)springer-10.1007/s00217-006-0527-2 Surface functional properties of blood plasma protein fractions [Elektronische Daten] [Eduard Dàvila, Elena Saguer, Mónica Toldrà, Carmen Carretero, Dolors Parés] The solubility, foaming and emulsifying properties of porcine blood plasma and its main protein fractions (serum, globulins and albumin) were investigated at pH 4.5, 6.0 and 7.5 in order to clarify the contribution of each fraction and encourage the optimisation of plasma-derived products. Soluble protein contents above 85% were obtained in all samples. Plasma, serum and albumin showed good foaming capacities, reasonably similar at different pH conditions, although the highest foam stability corresponded to both albumin and plasma at pH 4.5 and 6.0. All protein fractions showed good emulsifying activities, but the stability of the formed emulsions decreased with acidification, being emulsions of albumin and globulins at pH 7.5 the most stable ones. In addition, the interaction indexes calculated to investigate protein-protein interactions revealed synergistic interactions between albumin and globulins when in co-occurrence in their foaming capacity at pH 6.0 and 7.5, and in the stability of emulsions at pH 4.5 and 6.0, but slightly negative effects in the solubility of the mixture, and a great decrease in the stability of emulsions at pH 7.5. On the other hand, the elimination of fibrinogen improved the stability of emulsions and foams at acidic conditions. Springer-Verlag, 2006 Blood plasma nationallicence Serum nationallicence Albumin nationallicence Globulins nationallicence Fibrinogen nationallicence Functional properties nationallicence Foaming nationallicence Emulsifying nationallicence Solubility nationallicence Protein-protein interactions nationallicence Dàvila Eduard INTEA, Universitat de Girona, Escola Politècnica Superior. Av. Lluís Santaló s/n, 17071, Girona, Spain aut Saguer Elena INTEA, Universitat de Girona, Escola Politècnica Superior. Av. Lluís Santaló s/n, 17071, Girona, Spain aut Toldrà Mónica INTEA, Universitat de Girona, Escola Politècnica Superior. Av. Lluís Santaló s/n, 17071, Girona, Spain aut Carretero Carmen INTEA, Universitat de Girona, Escola Politècnica Superior. Av. Lluís Santaló s/n, 17071, Girona, Spain aut Parés Dolors INTEA, Universitat de Girona, Escola Politècnica Superior. Av. Lluís Santaló s/n, 17071, Girona, Spain aut European Food Research and Technology Springer-Verlag 226/1-2(2007-11-01), 207-214 1438-2377 226:1-2<207 2007 226 217 https://doi.org/10.1007/s00217-006-0527-2 text/html Onlinezugriff via DOI 1 research-article jats NATIONALLICENCE 856 40 https://doi.org/10.1007/s00217-006-0527-2 text/html Onlinezugriff via DOI NATIONALLICENCE 700 1- Dàvila Eduard INTEA, Universitat de Girona, Escola Politècnica Superior. Av. Lluís Santaló s/n, 17071, Girona, Spain aut NATIONALLICENCE 700 1- Saguer Elena INTEA, Universitat de Girona, Escola Politècnica Superior. Av. Lluís Santaló s/n, 17071, Girona, Spain aut NATIONALLICENCE 700 1- Toldrà Mónica INTEA, Universitat de Girona, Escola Politècnica Superior. Av. Lluís Santaló s/n, 17071, Girona, Spain aut NATIONALLICENCE 700 1- Carretero Carmen INTEA, Universitat de Girona, Escola Politècnica Superior. Av. Lluís Santaló s/n, 17071, Girona, Spain aut NATIONALLICENCE 700 1- Parés Dolors INTEA, Universitat de Girona, Escola Politècnica Superior. Av. Lluís Santaló s/n, 17071, Girona, Spain aut NATIONALLICENCE 773 0- European Food Research and Technology Springer-Verlag 226/1-2(2007-11-01), 207-214 1438-2377 226:1-2<207 2007 226 217 Metadata rights reserved Springer special CC-BY-NC licence nationallicence BK010053 XK010053 XK010000 NATIONALLICENCE NATIONALLICENCE NL-springer