QIN Chun- qing, HUANG Ke, LI Ben-jiao, CHENG Ya-jiao, LENG An-zhong, LIU Xiong. Enzymolysis goose blood preparation high amino acid goose blood heme[J]. Science and Technology of Food Industry, 2016, (12): 172-177. DOI: 10.13386/j.issn1002-0306.2016.12.025
Citation: QIN Chun- qing, HUANG Ke, LI Ben-jiao, CHENG Ya-jiao, LENG An-zhong, LIU Xiong. Enzymolysis goose blood preparation high amino acid goose blood heme[J]. Science and Technology of Food Industry, 2016, (12): 172-177. DOI: 10.13386/j.issn1002-0306.2016.12.025

Enzymolysis goose blood preparation high amino acid goose blood heme

  • Box- Behnken experiment was designed to optimize the process conditions of alkaline protease enzyme goose blood to preparate high amino acid heme. The results showed that enzyme concentration had the greatest impact on the degree of hydrolysis,the next one was hydrolysis temperature,the third was the hydrolysis time and the last was the p H of solution.The optimal process conditions for goose blood preparation high amino acid goose blood heme were: enzyme concentration 5%,hydrolysis temperature 50 ℃,hydrolysis time 5.15 h and p H8.80,the degree of hydrolysis was 14.36% ± 0.18%.After hydrolysis,the content of heme in the hydrolysate was 1.210 mg / m L,and the content of iron ion was 90.42 μg / m L.
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