Functional properties of heat induced gels from liquid and spray-dried porcine blood plasma as influenced by pH

The properties of gels obtained from porcine blood plasma were studied unde r different pH conditions. Gels from liquid and spray-dried plasma were pre pared and analyzed for water holding capacity (WHC), texture, and microstru cture at pH 7.4, 6, 5.5 and 4.5. The denaturation extent of proteins was al so determined by differential scanning calorimetry (DSC). All properties st udied were dependent on pH, The WHC and consistency of gels decreased when pH decreased. These results correlated with microstructural changes observe d by SEM. Spray drying affected the consistency of gels, The penetration fo rce of the gel from dehydrated plasma was always lower than that prepared f rom liquid plasma where the pH was the same, but neither the WHC nor the mi crostructure of gels were affected.