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Proteolysates from slaughter‐house blood
Author(s) -
Quaglia Giovan B.,
Massacci Angelo
Publication year - 1982
Publication title -
journal of the science of food and agriculture
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.782
H-Index - 142
eISSN - 1097-0010
pISSN - 0022-5142
DOI - 10.1002/jsfa.2740330708
Subject(s) - papain , proteases , haemolysis , acetone , chemistry , biochemistry , proteolytic enzymes , food science , biology , chromatography , enzyme , immunology
Previous studies have shown the anticlotting effect of papain on slaughter‐house blood to be due to its proteolytic activity on fibrin. This has suggested its possible use in a protein recovery process. Blood proteolysate has been obtained using microbial proteases or papain; the haemolysis of the cells was then effected and the haem extracted with acidified acetone to decolourise the product.