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| Optimization of Enzymatic Preparation and Decolourization Technology of Yak Hemoglobin Bioactive Peptides |
| Sun Qian;Lin Jin-Xia;Luo Yong-kang;Liu Chang-rong;Bai Tao |
| 1.College of Food Science and Nutritional Engineering,China Agricultural University,Beijing 10083,China;2. Beijing Shunxin Agricultural Company Limited, Beijing 101300,China |
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Abstract In order to develop the biologicals of new-type high added value with health care function,this experiment adopts 3 food grade endo proteases named trypsin,papain and neutrase AS1.398 to hydroly-sis yak hemoglobin by degree of hydrolysis and TCA-NSI as the evaluation index,and this experiment adopts hydrolysis-activated carbon method to decolourization,and neutrase AS1.398 has been screened out as the greatest protease to hydrolysis yak hemoglobin.Orthogonal test is carried out to further optimize the best hydrolysis condition as follows:concentration of substrate 5%,neutrase AS1.398 added 8000 U/g,temperature 55℃,initial pH7.5, total hydrolysis time 5h.Under such conditions the hydrolysates is yellowish and the content of low molecular weight bioactive peptides of hydrolysates is relatively high.
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2008, Vol. 22 
