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Some selected properties of protein preparations made by enzymatic treatment of animal blood red cell fraction

100%

Konieczny P., Uchman W., Krysztofiak K., Przyborski J.

Acta Scientiarum Polonorum. Technologia Alimentaria

2005

tom 04

nr 2

Products prepared from animal blood intended for human consumption and collected in accordance with GHP rules are considered as of high nutritional value for their use for food purposes. The properties of a globin protein prepared from red cell fraction by an enzymatic method were studied. The efficiency of process as well as functional and nutritional characteristics of hydrolysates were evaluated. Liquid preparation obtained commercially from a culture of Bacillus subtilis contained a complex of proteolytic and some amylolitic enzymes was used in the experiment. Both, time of hydrolysis (6-48 h) and enzyme concentration significantly affected the degree of decolouration of red cell fraction and all properties of preparations obtained. The preparations demonstrated various molecular weight composition. The extinction of some hydrolysates at 540 nm was lower than 0.05. When compared with spray dried blood plasma or sodium caseinate, the globin preparation obtained under chosen conditions (18 h of hydrolysis, 10 ml of enzyme solution per 100 g of red cells) and freeze dried showed good solubility. Having very good emulsifying and foaming properties, the examined preparations indicate the potential as a valuable agent for incorporation into food formulations.

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Wlasciwosci teksturalne i mikrostruktura zeli albuminy surowicy krwi bydlecej z dodatkiem skrobi

59%

Mleko S.

Żywność Technologia Jakość

1997

tom 04

nr 3

36-43

Ograniczanie wyników

1 Acta Scientiarum Polonorum. Technologia Alimentaria

1 Żywność Technologia Jakość

1 Konieczny P.

1 Krysztofiak K.

1 Mleko S.

1 Przyborski J.

1 Uchman W.

1 2005

1 1997

Wyniki wyszukiwania

Some selected properties of protein preparations made by enzymatic treatment of animal blood red cell fraction

Wlasciwosci teksturalne i mikrostruktura zeli albuminy surowicy krwi bydlecej z dodatkiem skrobi