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Determination of amounts of unfrozen water in the solutions of peptides derived from porcine blood plasma by differential scanning calorimetry



Determination of amounts of unfrozen water in the solutions of peptides derived from porcine blood plasma by differential scanning calorimetry



Journal of Shimonoseki University of Fisheries 42(4): 163-170



For the effective use of butchery blood, prior to the usage of the peptides enzymatically derived from porcine blood plasma as a cryoprotectant for fish protein, the unfrozen water and freezing point of peptide solutions derived from various albumins were comparatively measured by a differential scanning calorimetry (DSC). The amount of unfrozen water in the solution of peptide derived from porcine blood plasma (PBP) was 0.39g/g dry matter and 50% solution of peptide derived from PBP showed a freezing point at - 12.8 degree C. The amounts of unfrozen water in the solutions of peptides derived from bovine serum albumin (BSA) and human albumin (HA) were 0.46 and 0.59 g/g dry matter, respectively. Furthermore, 50% solutions of peptides derived from BSA and HA showed a freezing point at - 13.0 degree C and - 12.8 degree C, respectively.

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Accession: 008444403

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