Ultrasonic-Assisted Enzymatic Extraction of Porcine Heme and Characterization by UV-Vis Absorption Spectroscopy
LIU Wenying1, ZHANG Zhenqi2, CHENG Xiaoyu1,*, LI Yingnan1, JIA Xiaoyun1, LI Jiapeng1, CHEN Wenhua1, QU Chao1
1. Beijing Key Laboratory of Meat Processing Technology, China Meat Research Center, Beijing Academy of Food Sciences, Beijing 100068, China; 2.Beijing Light Industry Polytechnic College, Beijing 100070, China
Abstract：Porcine heme was prepared by ultrasonic-assisted enzymatic hydrolysis of porcine red blood cells with Protamex and its UV-Vis absorption characteristics under acidic and alkaline conditions were analyzed. Results revealed that ultrasonic treatment resulted in a 25.5% increase in the enzyme activity, augmenting the hydrolysis efficiency and shortening the hydrolysis time. After pH adjustment of the hydrolysate, centrifugal separation of heme was carried out, followed by washing with purified water, second centrifugation and vacuum freeze drying. The product purity was determined using heme standard to be 83.2%. Under alkaline condition, the heme exhibited the obvious characteristic absorption, whereas under acidic condition, its characteristic absorption in the region of 300–400 nm and near 640 nm changed noticeably, showing a pronounced decrease in absorbance values.
