Effects of Degree of Hydrolysis and pH on the Solubility of Heme-iron Enriched Peptide in Hemoglobin Hydrolysate(Food & Nutrition Science)
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概要
- 論文の詳細を見る
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.
- 社団法人日本農芸化学会の論文
- 2003-02-23
著者
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KIM Dong
Department of Environmental Medical Biology, Wonju College of Medicine, Yonsei University
-
Oh Nam-soon
Department Of Food Science And Technology Kongju National University
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CHAE HEE
Department of Food Technology, Hoseo University
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IN MAN-JIN
Department of Human Nutrition and Food Science, Chungwoon University
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Chae Hee
Department Of Food Science And Technology And Department Of Innovative Industrial Technology Hoseo G
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In Man-jin
Department Of Human Nutrition And Food Science Chungwoon University
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Chae Hee
Department Of Chemistry Education Seoul National University
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Kim Dong
Department Of Anatomy School Of Medicine Kyungpook National University
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Kim Dong
Department Of Food Science Sunchon First College
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