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| Research on Enzymatic Decolourization Technology of Hemoglobin |
| SUN Qian;YU Xuechu;HU Xin;LUO Yongkang |
| 1. College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 10083, China; 2. Boer Prosperous Meat-Packing Co. Ltd, Qingdao 266601, China |
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Abstract In order to fully improve the sense quality of hemoglobin and extend its application range, this experiment adopted porcine blood as raw materials and porcine hemoglobin as subject investigated, and adopted 6 food grade commercial proteases Alcalase 2.4L, trypsin, flavourzyme, neutrase AS1398, papain and pepsin to hydrolyze porcine hemoglobin for 480 minutes separately in optimum reaction condition with the color of hydrolysate as evaluation index and the papain has been screened out as the greatest protease. The color of the hydrolysate prepared with papain showed near colorless, transparent and limpidity. The sense quality was enhanced greatly. The conditions of hydrolysis with papain were: substrate concentration 5%, enzyme/substrate ratio 100U/g, temperature 37℃, pH 6.5. The ranking of enzymes derived hydrolysates with the color from shallow to dark was listed as follows: papain, flavourzyme, neutrase AS1398, trypsin, pepsin and Alcalase 2.4L.
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2008, Vol. 22 
