Evaluation of the Denaturation Kinetics of Two Differently Prepared Protein Concentrates from Bovine Blood Plasma

1996 ◽  
Vol 44 (10) ◽  
pp. 3251-3256 ◽  
Author(s):  
Dieter Pauly ◽  
Martin Heinrichs ◽  
Thomas Luck
Keyword(s):  
Blood Plasma ◽  
Bovine Blood ◽  
Protein Concentrates ◽  
Denaturation Kinetics ◽  
Kinetics Of

scholarly journals Evaluation of the Growth Kinetics of Lactobacillus Plantarum ATCC 8014 on a Medium Based on Hydrolyzed Bovine Blood Plasma at Laboratory and Bench-Scale Levels and Its Application as a Starter Culture in a Meat Product

Fermentation ◽  
2020 ◽  
Vol 6 (2) ◽  
pp. 45
Author(s):  
Pedro José Barragán ◽  
Óscar J. Sánchez ◽  
Juan C. Henao-Rojas
Keyword(s):  
Blood Plasma ◽  
Lactobacillus Plantarum ◽  
Growth Kinetics ◽  
Culture Medium ◽  
Starter Culture ◽  
Meat Product ◽  
Meat Products ◽  
Bovine Blood ◽  
Bench Scale ◽  
Kinetics Of

Lactobacilli are used in food because of their beneficial effect on human health and their biopreservative activity in matured meat products. The objective of this work was to study the growth kinetics of Lactobacillus plantarum ATCC 8014 by submerged fermentation at laboratory and bench scales, using a culture medium based on bovine blood plasma (BBP) with hydrolyzed proteins, and to evaluate the maturational effects and sensory properties conferred by the obtained biomass on a matured meat product (pepperoni). At bench scale, it was found that the maximum viable biomass concentration of L. plantarum was 9.58 log CFU/mL, which was higher than what was found in the MRS culture medium (9.53 log CFU/mL). The mathematical model proposed appropriately described the L. plantarum growth kinetics and carbohydrate dynamics during fermentation at laboratory and bench scales in hydrolyzed BBP medium. The application of viable L. plantarum biomass propagated on this medium did not show statistically significant differences during pepperoni maturation compared to the product made with the commercial starter culture. The sensory panel found no differences in the evaluated sensory attributes between these two products. The L. plantarum biomass obtained on this medium can be used successfully in maturation processes in different meat matrices.

A rheological study of the kinetics of coagulation in normal and hemophilic blood plasma

Biorheology ◽  
1979 ◽  
Vol 16 (6) ◽  
pp. 403-410 ◽  
Author(s):  
M.S. Kuntamukkula ◽  
L.V. McIntire ◽  
E.A. Natelson
Keyword(s):  
Blood Plasma ◽  
Rheological Study ◽  
Kinetics Of

Blood plasma kinetics of arginine-vasopressin in camels

1993 ◽  
Vol 147 (3) ◽  
pp. 341-342 ◽  
Author(s):  
S. BENLAMLIH ◽  
K. DAHLBORN ◽  
M. OUKESSOU
Keyword(s):  
Blood Plasma ◽  
Arginine Vasopressin ◽  
Plasma Kinetics ◽  
Kinetics Of
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