Abstract:

Alkaline and flavorzyme were used for the enzymolysis of hemoglobin to obtain heme. Single factor, orthogonal and regression experiment were employed to optimize hydrolysis conditions, which affect the two enzymes. Single antioxidant, single reductant, composite antioxidants, antioxidant and reductant composition were added to protect ferrous iron. The optimal conditions were: first, the substrate concentration of 7%, alkaline concentration of 1%, pH of 8, hydrolysis time 2 hours; then flavor enzyme concentration of 2%, pH of 6%, another two hours hydrolysis time; the yield of heme of 11.18% was achieved. The best ferrous iron protective performance was achieved with protective agents anhydrous sodium sulfite of 0.03% and lascorbyl palmitate 0.03%; the yield of ferroprotoporhyrin reached 12.60 mg/ml, which was raised by 11.27%.

Key words: food processing technology, heme, digestion parameters, compound protection