1. bookVolume 114 (2017): Issue 11 (November 2017)
Journal Details
License
Format
Journal
eISSN
2353-737X
First Published
20 May 2020
Publication timeframe
1 time per year
Languages
English
Open Access

The concentration of animal blood plasma using membrane methods that allow its recycling and reuse

Published Online: 29 May 2020
Volume & Issue: Volume 114 (2017) - Issue 11 (November 2017)
Page range: 117 - 126
Journal Details
License
Format
Journal
eISSN
2353-737X
First Published
20 May 2020
Publication timeframe
1 time per year
Languages
English
Abstract

Animal blood plasma contains ~91% water and requires concentration prior to it been dried. Our studies concerned the suitability of membrane technology. The efficiency of the investigated filtration process for membranes was stable over time, and displayed no tendency to clog. The protein level in obtained filtrates ranged from 0.15-0.26%. Increased content of protein in the concentrate is a function of the degree of plasma concentration. For the raw material containing 6.05% proteins, with 2.3 times the concentration, it was 13.84% and with 3 times the concentration, it was 18.24%. The filtration efficiency increases with the temperature of the process but decreases with increased levels of concentration. For both of the investigated membranes the permeability was similar; however, the 0.07 µm membrane had higher filtration efficiency by an average of 30%.

Keywords

[1] Bah C.S.F., Bekhit A.E.-D.A., Carne A., McConnell M.A., Slaughterhouse Blood: An Emerging Source of Bioactive Compounds, Comprehensive Reviews in Food Science and Food Safety, vol. 12(3), 2013, 314-331.10.1111/1541-4337.12013Search in Google Scholar

[2] Lynch S.A., Mullen A.M., O’Neill E.E., García C.Á., Harnessing the Potential of Blood Proteins as Functional Ingredients: A Review of the State of the Art in Blood Processing, Comprehensive Reviews in Food Science and Food Safety, vol. 16(2), 2017, 330-344.10.1111/1541-4337.12254Search in Google Scholar

[3] Silva V.D.M., Silvestre M.P.C., Functional properties of bovine blood plasma intended for use as a functional ingredient in human food, Lebensmittel-Wissenschaft & Technologie, vol. 36(7), 2003, 709-718.10.1016/S0023-6438(03)00092-6Search in Google Scholar

[4] King R.H., Campbell R.G., Blood meal as a source of protein for grower/finisher pigs, Australian Society of Animal Production, vol. 12, 1978, 149.Search in Google Scholar

[5] Lafarga T., Wilm M., Wynne K., Hayes M., Bioactive hydrolysates from bovine blood globulins: Generation, characterization, and in silico prediction of toxicity and allergenicity, Journal of Functional Foods, vol. 24, 2016, 142-155.10.1016/j.jff.2016.03.031Search in Google Scholar

[6] Przybylski R., Firdaous L., Châtaigné G., Dhulster P., Nedjar N., Production of an antimicrobial peptide derived from slaughterhouse by-product and its potential application on meat as preservative, Food Chemistry, vol. 211(15), 2016, 306-313.10.1016/j.foodchem.2016.05.07427283637Search in Google Scholar

[7] Toldra M., Elias A., Pares D., Saguer E., Carretero C., Functional properties of a spray-dried porcine red blood cell fraction treated by high hydrostatic pressure, Food Chemistry, vol. 88(3), 2004, 461-468.10.1016/j.foodchem.2004.01.060Search in Google Scholar

[8] Konopka M., Kowalski Z., Fela K., Klamecka A., Cholewa J., Otrzymywanie plazmy metodą wirowania krwi – charakterystyka procesu, Czasopismo Techniczne, 1-Ch/2007, 67-74.Search in Google Scholar

[9] Ockerman H.W., Hansen C.L., Animal By-Product Processing and Utilization, CRC Press, Boca Raton, Florida 2000.10.1201/9781482293920Search in Google Scholar

[10] Kowalski Z., Makara A., Banach M., Krew zwierzęca, metody jej przetwarzania i zastosowanie, Czasopismo Techniczne, 2-Ch/2011, 87-105.Search in Google Scholar

[11] Kowalski Z., Makara A., Banach M., Blood plasma and hemoglobin production process, Chemik, vol. 65(5), 2011, 466-475.Search in Google Scholar

[12] Lafarga T., Hayes M., Bioactive protein hydrolysates in the functional food ingredient industry: Overcoming current challenges, Food Reviews International, vol. 33(3), 2017, 217-246.10.1080/87559129.2016.1175013Search in Google Scholar

[13] Bah C.S.F., Bekhit A.E.-D.A., Carne A., McConnell M.A., Composition and biological activities of slaughterhouse blood from red deer, sheep, pig and cattle, Journal of the Science of Food and Agriculture, vol. 96(1), 2015, 79-89.10.1002/jsfa.706225581344Search in Google Scholar

[14] Membrany i membranowe techniki rozdziału, (ed.) A. Narębska, Wydawnictwo Uniwersytetu Mikołaja Kopernika, Toruń 1997.Search in Google Scholar

[15] Bodzek M., Bohdziewicz J., Konieczny K., Techniki membranowe w ochronie środowiska, Wydawnictwo Politechniki Śląskiej, Gliwice 1997.Search in Google Scholar

Recommended articles from Trend MD

Plan your remote conference with Sciendo