Properties of Hemoglobin Decolorized with a Histidine-Specific Protease.
This study investigated the application of Aspergilloglutamic peptidase (AGP) on porcine hemoglobin decolorization. AGP from fungus Aspergillus niger is identified to possess a high preference towards the histidine residues. As histidine residues in hemoglobin are known to coordinate the heme group within the globin molecule, we therefore hypothesized that incubating hemoglobin with a histidine-specific protease would efficiently separate the non-heme peptides from the heme-enriched peptides with a minimum degree of hydrolysis. AGP-decolored porcine hemoglobin hydrolysates were assessed on their functional (for example, color, emulsification, foaming, and water binding) and sensory properties. The results were compared with commercially available blood-derived proteins (subtilisin-decolored hemoglobin hydrolysates and plasma protein). It was observed that AGP is able to effectively decolor hemoglobin. The degree of hydrolysis (DH) increased less than 3% using AGP to achieve 90% color reduction of hemoglobin, whereas a DH increase of more than 20% is needed using subtilisin. The AGP-decolored hemoglobin hydrolysates (AGP-Hb) possess good emulsification, foaming, and water binding properties, which are better or comparable with the plasma protein, and much better than the subtilisin-decolored hemoglobin hydrolysates (subtilisin-Hb). The model canned meat with addition of AGP-Hb showed the highest value in hardness, springiness, and chewiness from the texture analysis. Furthermore, the canned meat with AGP-Hb was found to have a better sensory profile than the ones with addition of subtilisin-Hb and plasma protein.
DSM Food Specialties, Alexander Fleminglaan 1, 2613AX, Delft, the Netherlands.
Jing
J
Shi
DSM Food Specialties, Alexander Fleminglaan 1, 2613AX, Delft, the Netherlands.
Andre
A
de Roos
DSM Food Specialties, Alexander Fleminglaan 1, 2613AX, Delft, the Netherlands.
Olaf
O
Schouten
Darling Ingredients Intl, Kanaaldijk Noord 20-21, 5691NM, Son, the Netherlands.
Chaoya
C
Zheng
DSM Food Specialties, Alexander Fleminglaan 1, 2613AX, Delft, the Netherlands.
Collin
C
Vink
DSM Food Specialties, Alexander Fleminglaan 1, 2613AX, Delft, the Netherlands.
Brenda
B
Vonk
DSM Food Specialties, Alexander Fleminglaan 1, 2613AX, Delft, the Netherlands.
Annette
A
Kliphuis
DSM Food Specialties, Alexander Fleminglaan 1, 2613AX, Delft, the Netherlands.
Albert
A
Schaap
DSM Food Specialties, Alexander Fleminglaan 1, 2613AX, Delft, the Netherlands.
Luppo
L
Edens
D000818:Animals; D016282:Aspartic Acid Endopeptidases / Q000378:metabolism*; D001234:Aspergillus niger / Q000201:enzymology; D001798:Blood Proteins; D003116:Color; D010450:Endopeptidases / Q000378:metabolism*; D005511:Food Handling / Q000379:methods; D006418:Heme / Q000378:metabolism; D006454:Hemoglobins / Q000378:metabolism*; D006639:Histidine / Q000378:metabolism*; D006868:Hydrolysis; D008460:Meat / Q000032:analysis*; D013381:Subtilisins / Q000378:metabolism; D013552:Swine
D001798:Blood Proteins; D006454:Hemoglobins; D006418:Heme; D006639:Histidine; D010450:Endopeptidases; D013381:Subtilisins; D016282:Aspartic Acid Endopeptidases; C022442:aspergillopepsin II
decolorization; functionality; histidine-specific protease; protein hydrolysate; sensory