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Asian-Australasian Journal of Animal Sciences 2001;14(3): 358-364.
https://doi.org/10.5713/ajas.2001.358    Published online March 1, 2001.
Studies on the Processing Properties and Interactions Between Porcine Blood Proteins and Waxy Rice Starch During Making Porcine Blood Cake
Chin-Wen Lim, Jeng-Huh Yang, Hsien-Pin Chu, Ho-Ping Su, Hsiao-Ling Chen, Chia-Cheng Huang
The physiochemical properties and interactions between porcine blood and waxy rice were determined. Addition of calcium chloride (0.15%) improved acceptability of blood cake and increased the gelatinization degree of waxy rice. The water-holding capacity of porcine blood gel (blood/water=60/40, v/v), extent of absorption and gelatinization of waxy rice, and scanning electron microscopy showed that blood protein matrix and waxy rice are competitors for holding water in the cooking procedure. Non-haem iron content increased linearly (R=0.95) when heating temperature rose. The presence of blood proteins caused increasing of peak temperature (Tp) of gelatinization in differential scanning calorimetric thermal gram. The microstructure of plasma proteins and haemoglobin appeared continuous changes, and interacted with surface of waxy rice flour in terms of network and mosaic form, respectively. The electrophoretic patterns revealed an interaction between plasma proteins and waxy rice glutelin and haemoglobin when heated could be found at temperatures above 60 ℃.
Keywords: Porcine Blood Cake, Waxy Rice, Gelatinization, Differential Scanning Calorimetry, Microstructure, Electrophoresis
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