Functional aspects of blood plasma proteins.

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  • NAZLIN K HOWELL
    Department of Biochemistry, University of Surrey , Guildford, Surrey GU2 5XH
  • R A LAWRIE
    Department of Applied Biochemistry and Food Science, University of Nottingham , Sutton Bonington, Leicestershire LE12 5RD

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<jats:title>Abstract</jats:title> <jats:p>The proteins of whole blood plasma, serum and plasma fractions interacted with egg albumen proteins producing stronger gels than those of the plasma protein preparations in isolation. An index was devised to measure this interaction, which varied with time and temperature of heating and plasma protein concentration. Although whey proteins exhibited positive (i.e. increased gel strength) interaction with plasma proteins, the admixture of proteins of soya isolate or sodium caseinate, and the incorporation of selected stabilizers, resulted in very weak gels.</jats:p>

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