Effects of degree of hydrolysis and pH on the solubility of heme-iron enriched peptide in hemoglobin hydrolysate.
Hemoglobin was hydrolyzed with Esperase and Flavourzyme as the endopeptidase and exopeptidase, respectively. The solubility of the heme-iron enriched peptide fraction decreased as the degree of hydrolysis of the hydrolysate increased. When the pH of a hydrolysate was adjusted to 5.0 after simultaneous hydrolysis with the two enzymes, the solubility of heme-iron enriched peptide was nearly zero, and 98% of the heme-iron enriched peptide fraction was recovered as a precipitate. These results indicated that an effective separation method for the production of heme-iron enriched peptide could be established by pH adjustment of the hemoglobin hydrolysate with high degree of hydrolysis.
Department of Food Science and Technology, Kongju National University, Yesan 340-802, Korea.
Man-Jin
MJ
In
Dong Chung
DC
Kim
Hee Jeong
HJ
Chae
Nam-Soon
NS
Oh
D010450:Endopeptidases / Q000737:chemistry; D005590:Fractional Precipitation; D006418:Heme / Q000737:chemistry*; D006420:Hemeproteins / Q000737:chemistry*; D006454:Hemoglobins / Q000737:chemistry*; D006863:Hydrogen-Ion Concentration; D006868:Hydrolysis; D012697:Serine Endopeptidases / Q000737:chemistry; D012995:Solubility; D013997:Time Factors
D006420:Hemeproteins; D006454:Hemoglobins; D006418:Heme; D010450:Endopeptidases; C412470:flavourzyme; D012697:Serine Endopeptidases; C021553:mesentericopeptidase