Improved Plasma Recovery by Means of Red Cell Crenation Assisted by Rsm Approach

C. Álvarez; A.M. Mullen

Improved Plasma Recovery by Means of Red Cell Crenation Assisted by Rsm Approach

in 63rd International Congress of Meat Science and Technology

Autor:innen:

C. Álvarez

C. Álvarez Department of Food Quality and Sensory Science, Teagasc Food Research Centre, Ashtown, Dublin 15, Ireland; carlos.alvarez@teagasc.ie

Search for other papers by C. Álvarez in
Current site
Google Scholar
PubMed

und

A.M. Mullen

A.M. Mullen Department of Food Quality and Sensory Science, Teagasc Food Research Centre, Ashtown, Dublin 15, Ireland; carlos.alvarez@teagasc.ie

Search for other papers by A.M. Mullen in
Current site
Google Scholar
PubMed

Art:: Kapitel

Seiten:: 616–617

DOI:: https://doi.org/10.3920/9789086868605_274

Über Institut einloggen

Sofortzugang erwerben (PDF-Download und unbegrenzter Online-Zugang):

42,00 €35,00 € excl. VAT

Add to Cart

Token einlösen

Blood plasma is a rich-protein liquid which has many applications in food, research, pet food and animal feed industries. However, for some applications, the haemoglobin level in plasma needs to be very low to prevent, for example, interference with other proteins, color changes or bitter/metallic taste. Plasma is obtained mainly by centrifugation, but as the processing volume increases, the haemoglobin content increases as well, and the plasma quality is considered poor. In this research a novel process, based on red cells crenation, is presented as a method to obtain low-haemoglobin content plasma, even when large volumes are centrifuged. Four factors were considered to affect the plasma quality: processing time and volume, centrifugation force, and concentration of phosphate saline buffer in plasma. Results showed that 10% v/v 10X-PBS treated-blood samples were able to generate better quality plasma than untreated samples regardless the speed, volume or time employed. Plasma obtained displayed similar functional properties as controls; even more ethyl fractionation following Cohn’s method generated rich protein fraction with identical SDS-PAGE profile than controls.

Zitierungsangaben

Save
Cite
Inhalt per Mail versenden

Link teilen

Sie können einen Link zu dieser Seite per E-Mail senden:
Inhalt per Mail versenden
oder den Link direkt kopieren:

https://brill.edhh.ma/abstract/book/9789086868605/BP000274.xml
Der Link wurde nicht kopiert. Ihr aktueller Browser unterstützt das Kopieren über diese Schaltfläche möglicherweise nicht.

Link wurde kopiert

Reduzieren
Erweitern
Nach oben

63rd International Congress of Meat Science and Technology

Nurturing locally, growing globally

ISBN:: 9789086868605

Verleger:: Wageningen Academic

Print-Publikationsdatum:: 15 Nov 2017

Fachgebiete
- Biowissenschaften

Kennzahlen

	Insgesamt	Letzte 365 Tage	In den letzten 30 Tagen
Aufrufe von Kurzbeschreibungen	75	39	10
Gesamttextansichten	5	5	1
PDF-Downloads	3	3	0

Afrikanistik	Internationale Beziehungen	Nahost- und Islamwissenschaften
Altorientalistik und Ägyptologie	Internationales Recht	Pädagogik
Amerikanistik	Judaistik	Philosophie
Asienwissenschaften	Klassische Altertumswissenschaft	Religionswissenschaft
Bibelauslegung	Kunstgeschichte	Slawistik und Eurasienkunde
Biologie	Literatur- und Kulturwissenschaften	Sozialwissenschaften
Biowissenschaften	Medienwissenschaft	Sprachen und Linguistik
Buchgeschichte und Kartographie	Menschenrechte und humanitäres Völkerrecht	Theologie und Christentum
Geschichte	Musikwissenschaft

Fachgebiete

Autor:innen

Open Access

Produkt-Informationen

Über uns

Kontakt

Improved Plasma Recovery by Means of Red Cell Crenation Assisted by Rsm Approach

Zitierungsangaben

Link teilen

63rd International Congress of Meat Science and Technology

Nurturing locally, growing globally

Inhaltsverzeichnis

Kennzahlen

Kennzahlen