酶解提取肉鸽血液中血红素铁的工艺优化OA北大核心CSTPCD
Optimization of the Enzymatic Extraction of Heme Iron from Pigeon Blood
以肉鸽血液为原料,采用木瓜蛋白酶、中性蛋白酶、碱性蛋白酶、风味蛋白酶和复合蛋白酶对其中的血红素铁进行提取.以血红素铁含量为主要评价指标,筛选出木瓜蛋白酶和复合蛋白酶进行复配酶解,以血红素铁含量和水解度为评价指标,通过单因素和正交试验优化确定肉鸽血液血红素铁的最佳提取工艺,结果表明:木瓜蛋白酶、复合蛋白酶配比2∶1、pH 7.0、温度50℃、血水比1∶2、总加酶量8000 U/g、酶解时间3h工艺下,肉鸽血液中血红素铁的提取量达到95.43 μg/mL,与单酶提取法相比血红素铁得率显著提高,可实现肉鸽血液的高附加值利用.
In this research,heme iron from meat-type pigeon blood was extracted by enzymatic hydrolysis using papain,neutral protease,alkaline protease,flavourzyme or protamex.Based on heme iron content,papain and protamex were selected for dual-enzymatic hydrolysis.Employing one-factor-at-a-time(OFAT)method and orthogonal array design(OAD)with heme iron content and hydrolysis degree as evaluation indicators,the optimum extraction conditions were determined as follows:papain-to-protamex ratio 2:1,pH 7.0,temperature 50℃,blood-to-water ratio of 1:2,enzyme dosage 8 000 U/g,and hydrolysis time 3 h.Under these conditions,the extraction yield of heme iron was 95.43 μg/mL,which was significantly increased compared with that obtained using single enzymes.
张远红;张纬嘉;李滢;陈丽婷;陈伟波;曾晓房
仲恺农业工程学院轻工食品学院,广东省岭南特色食品科学与技术重点实验室,广东 广州 510225梅州市金绿现代农业发展有限公司,广东 梅州 514500
轻工业
肉鸽血液血红素铁酶法提取工艺优化
pigeon bloodheme ironenzymatic extractionprocess optimization
《肉类研究》 2024 (004)
17-22 / 6
梅州市科技计划项目(2023A0304001)
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