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Preparation and Characterization of Hydrolyzed Proteins from Defibrinated Bovine Plasma
Author(s) -
Wanasundara P.K.J.P.D.,
Amarowicz R.,
Pegg R.B.,
Shand P.J.
Publication year - 2002
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.2002.tb10649.x
Subject(s) - hydrolysate , hydrolysis , chemistry , proteases , amino acid , chromatography , biochemistry , enzymatic hydrolysis , enzyme , substrate (aquarium) , biology , ecology
Proteins from defibrinated bovine blood plasma were enzymatically hydrolyzed with food‐grade microbial proteases Alcalase 2.4 L® and Flavourzyme L&TM;, and a substrate consisting of small peptides and free amino acids was obtained. Hydrolysis of the plasma proteins with Flavourzyme resulted in a maximum degree of hydrolysis of 43% at an enzyme concentration of 110 LAPU/g protein after 15.5 h of hydrolysis. Among the free amino acids in the hydrolysate, hydrophobic amino acids were predominant. The major plasma proteins were degraded due to hydrolysis; peptides of less than 1.04 kDa were dominant in the product when a high degree of hydrolysis was employed.