Decolorization of porcine hemoglobin hydrolysates: The role of peptide characteristics and pH values.
decolor
endopeptidase
heme
hemoglobin hydrolysates
pH
Journal
Journal of food science
ISSN: 1750-3841
Titre abrégé: J Food Sci
Pays: United States
ID NLM: 0014052
Informations de publication
Date de publication:
Aug 2023
Aug 2023
Historique:
revised:
23
05
2023
received:
01
02
2023
accepted:
31
05
2023
medline:
7
8
2023
pubmed:
23
6
2023
entrez:
23
6
2023
Statut:
ppublish
Résumé
The unpleasant color caused by heme limits the utilization of hemoglobin as a food ingredient. Enzymatic hydrolysis has been used to decolorize hemoglobin, but the underlying mechanisms are poorly understood. The aim of this study was to investigate the decolorization efficiency of porcine hemoglobin using different enzymes and final pH values, and to elucidate their influence on decolorization. Based on higher yields and better decolorization, hemoglobin hydrolysates produced by papain, bromelain, savinase, and protease A were further studied. Compared to hydrolysates by savinase and protease A, a higher proportion of histidine-containing peptides was responsible for better decolorization by papain and bromelain. For all hydrolysates, a moderate reduction in pH to 4.0-5.0 facilitated decolorization of the hydrolysates. Similar peptide profiles of hydrolysates from the same enzyme treatment reflected that pH mainly affected the precipitation of the heme-containing fraction through heme-heme interaction rather than heme-peptide interaction. Overall, this study sheds light on the use of enzymatic hydrolysis to remove the heme group from hemoglobin. PRACTICAL APPLICATION: Slaughterhouses produce tons of protein-rich blood each year. Due to the presence of the heme group in hemoglobin, blood has a dark red color and metallic taste, making it generally unacceptable for consumers. This study provided information on the decolorization of porcine hemoglobin by removing the heme fraction, which should facilitate the utilization of decolored hemoglobin hydrolysates as nutritional food ingredients.
Identifiants
pubmed: 37350077
doi: 10.1111/1750-3841.16679
doi:
Substances chimiques
Bromelains
9001-00-7
Papain
EC 3.4.22.2
Hemoglobins
0
Peptides
0
Peptide Hydrolases
EC 3.4.-
Heme
42VZT0U6YR
Protein Hydrolysates
0
Types de publication
Journal Article
Langues
eng
Sous-ensembles de citation
IM
Pagination
3410-3421Subventions
Organisme : Norma og Frode Jacobsens fond
Informations de copyright
© 2023 The Authors. Journal of Food Science published by Wiley Periodicals LLC on behalf of Institute of Food Technologists.
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