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| Optimization of the Enzymatic Extraction of Heme Iron from Pigeon Blood |
| ZHANG Yuanhong, ZHANG Weijia, LI Ying, CHEN Liting, CHEN Weibo, ZENG Xiaofang |
| 1. Guangdong Provincial Key Laboratory of Lingnan Specialty Food Science and Technology, College of Light Industry and Food Sciences, Zhongkai University of Agriculture and Engineering, Guangzhou 510225, China; 2. Meizhou Golden Green Modern Agriculture Development Co. Ltd., Meizhou 514500, China |
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Abstract In this research, heme iron from meat-type pigeon blood was extracted by enzymatic hydrolysis using papain, neutral protease, alkaline protease, flavourzyme or protamex. Based on heme iron content, papain and protamex were selected for dual-enzymatic hydrolysis. Employing one-factor-at-a-time (OFAT) method and orthogonal array design (OAD) with heme iron content and hydrolysis degree as evaluation indicators, the optimum extraction conditions were determined as follows: papain-to-protamex ratio 2:1, pH 7.0, temperature 50 ℃, blood-to-water ratio of 1:2, enzyme dosage 8 000 U/g, and hydrolysis time 3 h. Under these conditions, the extraction yield of heme iron was 95.43 μg/mL, which was significantly increased compared with that obtained using single enzymes.
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2024, Vol. 38 
