Abstract
AbstractHemoglobin from pig and bovine red blood cells would be available for human food if the heme‐group was separated from protein part. Chemical oxidation of heme or its extraction with polar organic solvents after dissociation from protein gives a light coloured high‐molecular product with a good water‐absorption capacity. By the enzymatic discolouration of hemoglobin with thermitase is yielded a heme‐free peptide composition with a very good water solubility. After plastein reaction of this hydrolyzate there is observed an increasing of hydrophobic amino‐acid content and a decreasing of polar amino‐acid content in the plastein product.
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