title: Mixed protein fibres from meat industry by-products.
abstract: Mixtures of bovine blood plasma, lung and rumen protein isolates were texturised into a fibrous form containing up to 21% protein. Fibres containing rumen protein in admixture had a greater resistance to shear. The colour of the fibres was dependent upon the proportion of lung in the mixture; reflectance spectra of mixed protein fibres resembled those of cooked meat. Electrophoretograms of the fibres were characterised by the presence of a dense band in close proximity to the origin. Mixing protein species did not produce any electrophoretic component other than those originally present. It would be expected that mixtures of these proteins would produce protein fibres of satisfactory nutritive value.
authors: Food Science Laboratories, Department of Applied Biochemistry and Nutrition, University of Nottingham, Sutton Bonington, Loughborough, Leics. LE12 5RD, Great Britain.
authors: G R
authors: GR
authors: Swingler
authors: R A
authors: RA
authors: Lawrie