Improvement of Digestibility of Bovine Serum Albumin by Chemical Treatment and Reduction in the Antigenicity of the Digests

摘要

Bovine serum albumin (BSA) was chemically treated in the presence or absence of L-cysteine (Cys) after the cleavage of hydrogen bonds by urea and reduction of disulfide linkages by sodium tetrahydroborate. The reduced BSA was re-oxidized with hydrogen peroxide and Cys treated- or non-Cys treated-BSA was obtained (C-BSA or NC- BSA). The percentage of thiol groups modified in C-BSA was 73.6/100. The peptic digestibility of BSA was markedly Improved by chemical treatment in the presence of Cys.