ISSN:
1750-3841
Source:
Blackwell Publishing Journal Backfiles 1879-2005
Topics:
Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition
,
Process Engineering, Biotechnology, Nutrition Technology
Notes:
Chicken blood plasma protein was prepared by collecting blood during the slaughter of animals using 0.5% sodium citrate solution as an anticoagulant. The blood cells were separated by centrifugation, and the plasma recovered by freeze drying either before or after dialysis. Disc polyacrylamide gel electrophoresis gave a pattern with nine protein bands, which were reduced to seven bands when the sample and gels were treated with urea. Sodium dodecyl sulfate (SDS) gel electrophoresis furnished nine protein bands with molecular weights ranging from 24,000-l15,000. Gel electrofocusing revealed three protein bands with isoelectric points of 5.7, 5.3 and 4.8, respectively. Digestibility of the proteins was above 90%, and the protein efficiency ratio (PER) was 2.8 in comparison with 2.5 for casein. Addition of plasma to wheat flour for bread making at 2.5 and 5% levels raised the PER of bread from 0.87 to 1.67 and 2.02, respectively.
Type of Medium:
Electronic Resource
URL:
http://dx.doi.org/10.1111/j.1365-2621.1980.tb03860.x
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