Preparation and Characterization of Hydrolyzed Proteins from Defibrinated Bovine Plasma

Authors

  • P.K.J.P.D. Wanasundara,

    1. Author Amarowicz is with the Division of Food Science, Institute of Animal Reproduction and Food Research of Polish Academy of Sciences, Poland. Authors Wanasundara, Pegg, and Shand are with the Saskatchewan Food Product Innovation Program, Dept. of Applied Microbiology and Food Science, Univ. of Saskatchewan, 51 Campus Drive, Saskatoon, SK Canada S7N 5A8. Direct inquiries to author Wanasundara (E-mail: wanasundara@usask.ca).
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  • R. Amarowicz,

    1. Author Amarowicz is with the Division of Food Science, Institute of Animal Reproduction and Food Research of Polish Academy of Sciences, Poland. Authors Wanasundara, Pegg, and Shand are with the Saskatchewan Food Product Innovation Program, Dept. of Applied Microbiology and Food Science, Univ. of Saskatchewan, 51 Campus Drive, Saskatoon, SK Canada S7N 5A8. Direct inquiries to author Wanasundara (E-mail: wanasundara@usask.ca).
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  • R.B. Pegg,

    1. Author Amarowicz is with the Division of Food Science, Institute of Animal Reproduction and Food Research of Polish Academy of Sciences, Poland. Authors Wanasundara, Pegg, and Shand are with the Saskatchewan Food Product Innovation Program, Dept. of Applied Microbiology and Food Science, Univ. of Saskatchewan, 51 Campus Drive, Saskatoon, SK Canada S7N 5A8. Direct inquiries to author Wanasundara (E-mail: wanasundara@usask.ca).
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  • P.J. Shand

    1. Author Amarowicz is with the Division of Food Science, Institute of Animal Reproduction and Food Research of Polish Academy of Sciences, Poland. Authors Wanasundara, Pegg, and Shand are with the Saskatchewan Food Product Innovation Program, Dept. of Applied Microbiology and Food Science, Univ. of Saskatchewan, 51 Campus Drive, Saskatoon, SK Canada S7N 5A8. Direct inquiries to author Wanasundara (E-mail: wanasundara@usask.ca).
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  • Financial support for this study was provided by Saskatchewan Agriculture and Food under Project # 98000076 and is greatly appreciated. Investigators of this project are thankful for the generosity of FNA Foods (currently Harimex B.V.), AB, Canada for supplying frozen defibrinated bovine blood plasma, and Novo Nordisk Biochem Inc., Franklinton, NC, USA for providing samples of Alcalase and Flavourzyme. The skilled technical assistance of Ms. Parvaneh Rahimi-Moghaddam is greatly appreciated.

Abstract

ABSTRACT: 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.

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