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| Optimization of Enzymatic Preparation of Antioxidant Peptide from Porcine Hemoglobin |
| KONG Zhuo-shu;LIU Hai-jie;CHENG Xiao-yu;ZHANG Shun-liang;PAN Xiao-qian |
| 1. China Meat Research Center, Beijing 100068, China；
2. College of Food Science and Nutritional Engineering, Agricultural University, Beijing 100083, China |
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Abstract The enzymatic preparation of antioxidant peptides from porcine hemoglobin was studied. The effects of
enzymatic hydrolysis time, enzyme/substrate ratio, and different proteases on the degree of hydrolysis (DH) and reducing
power (RP) of antioxidant peptides were examined. Finally, the optimum enzyme and hydrolysis conditions for preparing
antioxidant peptides were established. Pepsin was the best among seven proteases tested as evaluated by both DH and RP of
antioxidant peptides. The combined use of pepsin with trypsin increased the DH by 11.83% compared with its single use without
leading to a significant difference in the RP. Employing response surface methodology, the optimum hydrolysis conditions using
pepsin alone were determined as follows: hydrolysis temperature of 37.31 ℃, initial pH 1.95 and enzyme/substrate ratio
of 3526.74 U/g. The resulting hydrolysate was decolorized by adding 0.3% of activated charcoal and incubating at 70 ℃ for 1 h.
Under this condition, the decolorization efficiency was 85.69% and the protein loss was about 20.32%.
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2013, Vol. 27 
