Study On Decolourzing Technique Of Porcine Hemoglobin With Enzymatic Hydrolysis Method

Porcine blood is a source of rich nutrition, especially protein. The content of proteinis 18.9% in blood, of which the hemoglobin is the majority, accounting for 2/3 ofwhole blood protein and over 90% of red cell protein. The hemoglobin is composed ofheine and globin. Heme is wrapped up in globin, their combination forms hemoglobinunit and the units further combines to form hemoglobin. The hemoglobin exists insidered cells. Because of the specific composition and structure, the accepted influence oftemperature, environment and process time, the Fe²⁺ in hemoglobin tends to beoxidized to the Fe³⁺, which causes brown or dark brown products. So hemoglobin isoften discarded, for bad assimilation and sense, leading to the pollution ofcircumstance..It has been investigated that hemoglobin can be decomposed to peptones,peptides, amino acids and heine, through enzymatic hydrolysis and decolourization,resulting in the enhance of the digestibility and disjoining the globin and heine, whichwill become a good route of utilization.To find out the relation between the enzymatic hydrolysis of porcine hemoglobinand the effect of deccolorization, the hydrolytic conditions and decolourizationeffect of single or combinative proteases out of two different-derived proteases werecompared. Orthogonal tests were made on the basis of single factor experiments. Theresults showed that the effect of combinative enzyme was the best and the optimumconditions were 7.5 of pH, 55℃of temperature, 8000U/g of enzyme/substrate ratio,6% of substrate concentration, and 8h of hydrolysis time.To remove the heme being produced during the course of enzymatic hydrolysis, atest that the adsorptive effects of different sorbents on heine are compared has beendone. The result showed that CMS attained the best adsorptive effect, and afterseveral factors having been investigated: pH, temperature, the amount of CMS andtime, under the conditions: 2% of the quantity of CMS used, pH3.0, 1h of incubation time, room temperature, the effect of decolorizing was most distinct.Besides, the oxidized decolourization of enzymatic hydrolysis solution wasstudied, namely under certain conditions, a certain quantity H₂O₂ was put into porcineblood enzymatic hydrolysis solution. The result showed that there was some effect ofH₂O₂ on the enzymatic hydrolysis solution, when pH was 6, the quantity of H₂O₂(g/mL) was 0.5%, adsorptive time at room temperature was 1h. And there was nonecessary for attained solution to be centrifugated. The excess H₂O₂ can be removedby heating. But the security of this method needs further investigation when it wasapplied to food industryIn order to expand the application of the decolorized product in food industry,tests were done for investigating its functional properties after porcine blood wasenzymatic hydrolyzed and decolourizd. It was showed that the product had goodsolubility, foam formation, stability for foam keeping, emulsifying ability and itsamino acids was balancing. According to the regulation of FAO, however, the levelsof Met and lie were a little low. According to the SDS-PAGE pattern,after ahydrolysis time of 8 hours,pig hemoglobin was hydrolyzed into four materials withdifferrent molecular weights...