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Home >Foods and Raw Materials > Archive > Volume 2, Issue 2, 2014 > Advantages of Porcine Blood Plasma as a Component of Functional Drinks
ISSN 2308-4057 (Print),
ISSN 2310-9599 (Online)

Advantages of Porcine Blood Plasma as a Component of Functional Drinks

Olga V. Kriger a
Affiliation
a Immanuel Kant Baltic Federal University
Copyright ©Kriger et al. This is an open access article distributed under the terms of the Creative Commons Attribution 4.0. (http://creativecommons.org/licenses/by/4.0/), allowing third parties to copy and redistribute the material in any medium or format and to remix, transform, and build upon the material for any purpose, even commercially, provided the original work is properly cited and states its license.
DOI: http://doi.org/10.12737/5456
Abstract
The composition and properties of blood plasma obtained from slaughtered farm animals and intended for use in the manufacturing of foods for the prevention of oxygen deficiency (hypoxia) are analyzed in the present paper. The use of aerated functional products (oxygen cocktails) is an efficient approach to hypoxia prevention. Protein-based foaming agents are known to form the most stable foams. Porcine blood plasma is a rich source of high molecular weight proteins. A method of processing of the blood of farm animals using a centrifuge with the separation factor (Fr) of 2000 or lower is described in the present article. Fractional composition of blood proteins from farm animals is reported, the choice of porcine blood plasma as a foaming agent is justified, and data on the content and amino acid compositionof high molecular weight proteins from porcine blood plasma is presented.
Keywords
Oxygen cocktail, foaming agent, blood plasma of slaughtered animals, total protein content, fractional composition of blood proteins
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