Study Of Porcine Haemoglobin Decoloration Technique And Emulsive Functionality

A novel method of decolored protein preparation from the porcine haemoglobin has been developed in this dissertation. The process is as follows: haemoglobin was first decomposed by a special enzyme in order to make the haem easier to dissociate from haemoglobin; the detached haem was then flocculated and deposited by CMC; At last, the decolored protein from porcine haemoglobin was obtained by removing the haem through centrifugation. Such discolored protein has several merits such as thorough decoloration, low cost, no solvent residue left, and apt to industrial production. In addition, such decolored protein has a good emulsive characteristic.To determine an applicable decoloring technique, the influence of various factors to the decoloring effect was studied. The decoloring method is as follows: fresh porcine blood cell is homogenized first, and then mix 1kg such homogenized blood with 10ml 2472 enzyme solution; The porcine haemoglobin is enzymatic hydrolyzed 3-3.5 hours with pH(7.4), temperature 30±3°C; Add 40g enzymatic hydrolysis solution to 120g water, mixing well-proportionedly, and then acidify such solution to pH(1.56) with hydrochloric acid, and keep it in a 40°C water bath for 60 minutes; Take the acidified blood solution 40g, adding and mixing well-proportionedly with 6g 1% CMC and 154g warm water, adjusting pH to 2.48, left to 60°C , flocculating for 10-20 minutes. The centrifugal clear liquid after isoelectric point precipitation and centrifuging is the paste of the decolored protein of the porcine haemoglobin.In addition, a self-prepared decolored protein powder of porcine haemoglobin(FP), blood cell protein powder of porcine(CP), decolored protein powder of porcine haemoglobin by enzymatic hydrolysis(EP) and soy protein isolate powder(PI) were compared to demonstrate their emulsive functionality. The result indicates that: the difference of emulsification capability(EC) and emulsification stability(ES) among FP,CP and PI is not significant while EC,ES of EP is significantly less than that of others. When compared to PI, FP has a similar emulsive functionality, what is more, it contains no off-flavor and color and has a less cost. So...