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Decolorization of porcine hemoglobin hydrolysates: The role of peptide characteristics and pH values.
Li, Qian; Zhang, Longteng; Li, Yan; Lametsch, René.
Afiliación
  • Li Q; Department of Food Science, University of Copenhagen, Frederiksberg, Denmark.
  • Zhang L; Department of Food Science, University of Copenhagen, Frederiksberg, Denmark.
  • Li Y; Beijing Advanced Innovation Center for Food Nutrition and Human Health, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing, China.
  • Lametsch R; Department of Food Science, University of Copenhagen, Frederiksberg, Denmark.
J Food Sci ; 88(8): 3410-3421, 2023 Aug.
Article en En | MEDLINE | ID: mdl-37350077
The unpleasant color caused by heme limits the utilization of hemoglobin as a food ingredient. Enzymatic hydrolysis has been used to decolorize hemoglobin, but the underlying mechanisms are poorly understood. The aim of this study was to investigate the decolorization efficiency of porcine hemoglobin using different enzymes and final pH values, and to elucidate their influence on decolorization. Based on higher yields and better decolorization, hemoglobin hydrolysates produced by papain, bromelain, savinase, and protease A were further studied. Compared to hydrolysates by savinase and protease A, a higher proportion of histidine-containing peptides was responsible for better decolorization by papain and bromelain. For all hydrolysates, a moderate reduction in pH to 4.0-5.0 facilitated decolorization of the hydrolysates. Similar peptide profiles of hydrolysates from the same enzyme treatment reflected that pH mainly affected the precipitation of the heme-containing fraction through heme-heme interaction rather than heme-peptide interaction. Overall, this study sheds light on the use of enzymatic hydrolysis to remove the heme group from hemoglobin. PRACTICAL APPLICATION: Slaughterhouses produce tons of protein-rich blood each year. Due to the presence of the heme group in hemoglobin, blood has a dark red color and metallic taste, making it generally unacceptable for consumers. This study provided information on the decolorization of porcine hemoglobin by removing the heme fraction, which should facilitate the utilization of decolored hemoglobin hydrolysates as nutritional food ingredients.
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Texto completo: 1 Colección: 01-internacional Base de datos: MEDLINE Asunto principal: Bromelaínas / Papaína Límite: Animals Idioma: En Revista: J Food Sci Año: 2023 Tipo del documento: Article País de afiliación: Dinamarca Pais de publicación: Estados Unidos

Texto completo: 1 Colección: 01-internacional Base de datos: MEDLINE Asunto principal: Bromelaínas / Papaína Límite: Animals Idioma: En Revista: J Food Sci Año: 2023 Tipo del documento: Article País de afiliación: Dinamarca Pais de publicación: Estados Unidos