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Abstract

A substantially heme-free blood protein product is produced by adding an acid to a blood cell suspension to a low pH to disrupt erythrocytes present in the suspension thereby releasing hemoglobin, and to cleave off the heme moiety from the major proportion of the hemoglobin. The released heme forms a precipitate which is removed by centrifugation. Heme moieties remaining in the blood protein solution are degraded by treatment with an oxidizing agent, e.g. hydrogen peroxide. The product has a content of sulfur-containing amino acids which corresponds to the content thereof in natural hemoglobin, as well as foaming and emulsifying properties corresponding to naural hemoglobin. The product has a high lysine content and may be used to enrich the protein content of edible products, e.g. cereals, or to replace part of the meat in meat products. An edible product containing up to about 25% by weight of blood plasma mixed with the product is also disclosed. The product is also useful as a foaming agent, emulsifying agent or additive in chemical industrial products.

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First Claim