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Title of article Advantages of Porcine Blood Plasma as a Component of Functional Drinks

Kriger O., Kemerovo Institute of Food Science and Technology, The Russian Federation, Kemerovo,

Year 2014 Issue 2 DOI [637.66:636.4]: 66.094.941
Annotation The composition and properties of blood plasma obtained from slaughtered farm animals and intended for use in the manufacturing of foods for the prevention of oxygen deficiency (hypoxia) are analyzed in the present paper. The use of aerated functional products (oxygen cocktails) is an efficient approach to hypoxia prevention. Protein-based foaming agents are known to form the most stable foams. Porcine blood plasma is a rich source of high molecular weight proteins. A method of processing of the blood of farm animals using a centrifuge with the separation factor (Fr) of 2000 or lower is described in the present article. Fractional composition of blood proteins from farm animals is reported, the choice of porcine blood plasma as a foaming agent is justified, and data on the content and amino acid compositionof high molecular weight proteins from porcine blood plasma is presented.
Keywords Oxygen cocktail, foaming agent, blood plasma of slaughtered animals, total protein content, fractional composition of blood proteins
Artice information Received November 30, -0001
Accepted November 30, -0001
Available online November 30, -0001
Imprint article Kriger O. Advantages of Porcine Blood Plasma as a Component of Functional Drinks / Kriger O. // Food and Raw Materials. - 2014. - no. 2. - P. 26-32
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