Institut de Tecnologia Agroalimentària (INTEA), XaRTA, Universitat de Girona, Escola Politècnica Superior, C/Maria Aurèlia Capmany 61, 17071 Girona, Spain.
Meat Sci. 2014 Jan;96(1):304-10. doi: 10.1016/j.meatsci.2013.07.022. Epub 2013 Jul 23.
The feasibility of a scaled-up process to obtain two protein concentrates from porcine blood plasma, i.e. serum and albumin, for use as functional food ingredients was assessed. The process consisted of fractionating plasma proteins by salting out, concentrating and purifying fractions by means of membrane technology, and subsequently dehydrating through spray-drying. The fractionation process allowed a good isolation of the desired proteins, which were then concentrated and desalted in a tangential flow filtration (TFF) process combining ultra and diafiltration. Purification, pre-concentration and dehydration were successfully achieved. The functional properties of dehydrated serum and albumin were determined. As compared to the same hemoderivatives obtained by a lab-scale production system, serum maintained the gelling properties; albumin exhibited similar foaming properties; and both serum and albumin concentrates showed slightly improved emulsifying properties.
评估了从猪血浆中获得两种蛋白质浓缩物（即血清和白蛋白）以用作功能性食品成分的放大工艺的可行性。该工艺包括通过盐析分离血浆蛋白，通过膜技术浓缩和纯化馏分，然后通过喷雾干燥进行脱水。该分级过程可以很好地分离所需的蛋白质，然后通过切向流过滤（TFF）工艺将其浓缩和脱盐，该工艺结合了超滤和渗滤。成功实现了纯化、预浓缩和脱水。测定了脱水血清和白蛋白的功能特性。与通过实验室规模生产系统获得的相同血液衍生物相比，血清保持了凝胶特性；白蛋白表现出相似的起泡特性；并且血清和白蛋白浓缩物均显示出稍微改善的乳化特性。
