Effect of nigh pressure processing at different temperatures on protein functionality of porcine blood plasma

Samples of porcine blood plasma were treated by high hydrostatic pressure at 450 MPa, for 15 min at 5 and 40 degrees C. The effects of these treatments on the structure and the solubility of plasma proteins and on the water-holding capacity, the strength, and the microstructure of heat-induced gels were compared. Although the calorimetric and solubility data showed that structural protein modifications had occurred as a consequence of pressurization, the functional properties of heat-induced gels were not significantly affected. The water-holding capacity and the hardness of the gels from pressurized plasma were similar to those from the nontreated plasma (control), There were no differences between the microstructure of pressurized plasma gels related to the processing temperature, but their appearance was always different from that of the untreated plasma gels.