Effect of Calcium and Thrombin on the Turbidity Changes and the Gelation Properties of Swine Plasma
Resource
Food Research International, 32(8), 553-558
Journal
Food Research International
Pages
553-558
Date Issued
1999
Date
1999
Author(s)
Chang, Yung-Chung
Hwang, Lucy Sun
Chang, Hung-Min
Abstract
Swine plasma solution containing 5.8% protein and 0.4% Na-citrate was supplemented with 800-2000 ppm of calcium to investigate the time-dependent changes of turbidity and gel strength. Maximal absorbance (660 nm) slopes change with time (S(m)) were calculated by the first derivatives from the turbidity curves. It was found that plasma solution supplemented with 1200 and 1500 ppm calcium had the maximal S(m) value (Max S(m)), while that supplemented with 1350 ppm calcium exhibited the minimal S(m) value (Min S(m)). The minimal time period for activation of blood clotting-related enzymes (Min TS(m)) was found to be 8.0 min in plasma supplemented with 1200 ppm calcium. Linear relationships of Max S(m) and Min TS(m) between calcium content and 1/protein concentration were observed. Maximal activation of thrombin was obtained by the addition of 800-1200 ppm calcium. Addition of thrombin (0-8 U/ml plasma solution) decreased the gel strength of plasma in the presence of 1000 ppm calcium.
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Type
journal article
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