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The fractionation of porcine plasma by potential food industrial techniques
Author(s) -
DONNELLY E. B.,
DELANEY R. A. M.
Publication year - 1977
Publication title -
international journal of food science and technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.831
H-Index - 96
eISSN - 1365-2621
pISSN - 0950-5423
DOI - 10.1111/j.1365-2621.1977.tb00134.x
Subject(s) - fractionation , globulin , size exclusion chromatography , chemistry , chromatography , methionine , peg ratio , fraction (chemistry) , tryptophan , amino acid , albumin , biochemistry , biology , enzyme , finance , economics , immunology
Summary Chemical precipitation with polyethyleneglycol (PEG) and the technique of gel filtration (GF) were applied to the laboratory fractionation of commercial plasma protein. Both these techniques possess potential for application to large scale protein fractionation in the food industry. Total plasma protein precipitation varied with molecular weight of PEG and the temperature and pH of the PEG/plasma mixture. High molecular weight proteins were selectively precipitated at low concentrations of PEG 6000. Gel filtration of porcine plasma yielded three fractions. the main constituents of the first fraction were α globulins, fraction (2) contained y globulin plus a and β globulins and fraction (3) consisted mainly of albumin with a and β globulins also present. A comparison of the amino acid composition of each of the three fractions with that of FAO whole egg reference protein (FAO/WHO, 1965) indicated that the limiting amino acids of fractions (1) and (2) were isoleucine and tryptophan respectively, while those of fraction (3) were methionine and cyst(e)ine. the values for essential amino acid index of all three fractions were higher than that of whole plasma.