Study on Processing Nitrosyl Heme-polypeptide by Partly Hydrolyzing Porcine Hemoglobin with Protease

Abstract

Abstract: In order to facilitate NO- to combine with the heme iron ion so as to improve the stability of pigment, this experiment utilized protease to hydrolyze Hb to some degree and then made NO- react with Heme-iron to concatenate large molecule polypeptide, into nitrosyl heme-polypeptide. The results showed that the optimum enzymatic conditions were: choosing papain, with substrate concentration 16%, enzyme concentration 4000U/g, hydrolysis time 6h, and the optimum conditions for the enzymatic hydrolysate of porcine blood to synthesize nitrosyl heme-polypeptide were: NaNO2 added 1.6%, pH5.00 and reaction time to 12min at 55℃.

Key words: porcine hemoglobin, protease, enzymatic hydrolysis, nitrosyl heme-polypeptide, parameter

MA Mei-Hu, HUANG Qun, MA Cheng-Jin, GU Ren-Yong. Study on Processing Nitrosyl Heme-polypeptide by Partly Hydrolyzing Porcine Hemoglobin with Protease[J]. FOOD SCIENCE, 2006, 27(2): 131-135 https://doi.org/

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Study on Processing Nitrosyl Heme-polypeptide by Partly Hydrolyzing Porcine Hemoglobin with Protease

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