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Characterization of plastein reaction products formed by pepsin alpha chymotrypsin and papain treatment of egg albumin hydrolysates



Characterization of plastein reaction products formed by pepsin alpha chymotrypsin and papain treatment of egg albumin hydrolysates



Journal of Food Science 43(4): 1215-1218



Gelled plastein reaction products were prepared by treating concentrated peptic hydrolysates of egg albumin with pepsin, .alpha.-chymotrypsin and papain. The relative firmness of these homogeneous gels was determined by comparing force-distance curves obtained from puncture tests made with the Instron Universal Testing Machine. The effects of the choice of enzyme and degree of substrate hydrolysis of the plastein yield (increase in 10% trichloroacetic acid precipitable material) and water solubility were investigated. Electrophoresis of plastein products in the presence of sodium dodecyl sulfate (SDS) indicated that no high molecular weight, protein-like material was produced by the plastein reaction. Plastein reactions may lead to the formation of insoluble peptide aggregates. These aggregates are thought to be held together by noncovalent bonds rather than by covalent, peptide bonds, as was reported previously.

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Accession: 004930757

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