Effect of Hemolysis on Functional Properties of Plasma Protein

Abstract

The effect of hemolysis during plasma preparation on the functional properties of plasma protein was investigated. Whole blood was homogenized for various time (O to 180 sec) to occur stepwise hemolysis. The ratio of hemoglobin contaminated in plasma was O.9% to 5.6% .The off-flavor of plasma became strong, and at the same time triglyceride and phospholipid contents in plasma increased with a hemolysis. Solubility increased at pH 5 with a hemolysis. Emulsifying activity (EAI) increased with a slight hemolysis (contamination of hemoglobin was about 1.3%), but it decreased remarkably with a vigrous hemolysis (more than 2% of hemoglobin in plasma). It was shown that the functional properties were changed by hemolysis, and the increase in off-flavor, deepening of color and the decrease in EAI are serious obstacles in utilization of plasma protein as food materials. Plasma should be prerared as little hemolysis as possible in slaughterhouses.