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| Research on Isolation and Decolourization Technology of Antioxidative Porcine Hemoglobin Peptides |
| SUN Qian;LUO Yongkang |
| College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 10083, China |
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Abstract In order to fully excavate blood protein resources and develop the high added value blood
protein deep processed product with health care function, this experiment adopted porcine blood as raw
materials and porcine hemoglobin as research object, and this study adopted pepsin to hydrolyze
porcine hemoglobin under pH1.6, enzyme/substrate=1.6%, temperature 40.4℃, time 60min. The hydrolysate
was isolated and decolourized by hollow fiber ultrafiltration apparatus (molecular weight
cutoffs: 10KDa, 5KDa and 3KDa, respectively) into 4 fractions (PHH-I: MWCO>10KDa; PHH- Ⅱ:
10KDa>MWCO>5KDa; PHH-Ⅲ: 5 KDa >MWCO > 3KDa; PHH-Ⅳ:MWCO<3KDa). The results showed
that the color of fraction was gradually from dark to light with the molecular weight cutoff decreased.
Fraction PHH- Ⅳ showed the strongest antioxidant activity. Its color was near colorless, transparent and
limpidity and the sense quality was enhanced greatly. Fraction PHH- Ⅳ has enormous applied potentiality
in the fields of function food, medicine and cosmetic industries.
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2009, Vol. 23 
