关键词: 食品加工技术, 猪血血红蛋白, 酶解产物, 氮回收率, 脱苦, 疏水性

Abstract:

The combined effects of temperature, pH, water/substrate ratio, enzyme concentration and hydrolysis time on the extraction of the soluble proteins, peptides and aminoacids from porcine hemoglobin by means of the enzymatic hydrolysis with the enzyme mixture of pancreatin and protamex were characterized by response surface analysis (RSA). The processing conditions were optimized by a mathematical model and the optimal parameter values were as follows: temperature is 49.4 ℃; pH is 7.7; water /substrate ratio is 1.4; enzyme concentration is 2.0 g/kg; and hydrolysis time is 18.6 h. The predicted nitrogen recovery(NR) value was 97.98%, and the actual value obtained was 96.94%. Four fractions of hydrolysate with average molecular mass >15 000 Da, 15 000\_5000 Da, 5000\_1000 Da and <1000 Da, were 21.1%, 3.9%, 20.9% and 54.1%, respectively. The hydrolysates had no bitter taste. The hydrophobicity data based on Q values support Ney's Q rule as a predictor of bitterness for porcine hemoglobin hydrolysates. So, the hydrolyzed proteins from porcine hemoglobin can be widely used in the food industry.

Key words: food processing technology, porcine hemoglobin, hydrolysate, nitrogen recovery, debittering, hydrophobicity