Co-Gelation of Pumpkin-Seed Protein with Egg-White Protein.

The aim of this study was to investigate the gelation process of binary mixes of pumpkin-seed and egg-white proteins. The substitution of pumpkin-seed proteins with egg-white proteins improved the rheological properties of the obtained gels, i.e.

Antioxidant status in the blood, liver, and muscle tissue of turkey hens receiving a diet with alfalfa protein concentrate.

This study aimed to investigate the impact of the oxidative potential of turkeys fed a diet with alfalfa protein concentrate (APC), used throughout the rearing period or periodically at 2-wk intervals. The research material consisted of 6-wk-old BIG 6 turkey hens kept in pens, 5 birds per pen in 6 replicates. The experimental factor was the addition of APC to the diet in the amount of 15 or 30 g/kg of diet.

Co-gelation of gluten and gelatin as a novel functional material formation method.

Gelatin solution was added to the gluten dispersion to obtain 25% protein from gluten and 0, 0.3, 0.6 and 1.