Bioactive peptide production by hydrolysis of porcine blood proteins in a continuous enzymatic membrane reactor

BACKGROUND: During slaughter a hog produces approximately 3 L of blood. However, only a small proportion of porcine blood is currently used in food, feed or fertiliser, most of it being treated as waste and discarded. In this study the possibility of hydrolysing porcine blood proteins by enzyme in a...

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Veröffentlicht in:	Journal of the science of food and agriculture 2009-02, Vol.89 (3), p.372-378
Hauptverfasser:	Wei, Jen-Ting, Chiang, Been-Huang
Format:	Artikel
Sprache:	eng
Schlagworte:	bioactive peptides bioactive properties Biological and medical sciences bioreactors Blood blood proteins continuous systems enzymatic hydrolysis enzymatic membrane reactors Food industries Food science Fundamental and applied biological sciences. Psychology Hogs hydrolysis membrane reactor Membranes Peptides porcine blood protein hydrolysates proteinases Proteins proteolysis Studies swine
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