FOOD SCIENCE ›› 2009, Vol. 30 ›› Issue (24 ): 26-29.doi: 10.7506/spkx1002-6630-200924002

Previous Articles     Next Articles

Condensation of Porcine Hemoglobin Hydrolysates by Microfiltration-ultrafiltration Technology

YANG Wan-gen1,MA Mei-hu2,*   

  1. (1. College of Food Engineering, Xuzhou Institute of Technology, Xuzhou 221008, China ;
    2. College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China)
  • Received:2009-08-12 Online:2009-12-15 Published:2010-12-29
  • Contact: MA Mei-hu2,* E-mail:mameihuhn@yahoo.com.cn

Abstract:

It was necessary to condensate porcine hemoglobin hydrolysates due to lower concentration of nutritional peptides and heme in hydrolysates. The ceramic microfiltration membrane with 0.2 μm pores and ultrafiltration membrane with 3.5× 103 cut-off were used for clarification and condensation of hemoglobin hydrolysates, respectively. Contents and characterizations of peptides and heme in hydrolysates after microfiltration and ultrafiltration were investigated. Results showed that the ceramic microfiltration membrane with 0.2 μm pores revealed a significant clarification effect on porcine hemoglobin hydrolysates and provided 76.150% recovery rate for peptides and 80.154% recovery rate for heme. In addition, an excellent regeneration for membrane was observed and the recovered membrane flux was achieved up to 97.42%. Compared to the original hydrolysates, the concentration of peptides and heme in treated hydrolysates by microfiltration and ultrafiltration was increased by 3.5 and 3 folds, respectively. Therefore, microfiltration and ultrafiltration technology could be used for the condensation of porcine hemoglobin hydrolysates to gain peptides- and heme-enriched hydrolysates.

Key words: microfiltration/ultrafiltration technology, condensation, hemoglobin, heme, peptides

CLC Number: