Effects of degree of hydrolysis and pH on the solubility of heme-iron enriched peptide in hemoglobin hydrolysate

Hemoglobin was hydrolyzed with Esperase and Flavourzyme as the endopeptidase and exopeptidase, respectively. The solubility of the heme-iron enriched peptide fraction decreased as the degree of hydrolysis of the hydrolysate increased. When the pH of a hydrolysate was adjusted to 5.0 after simultaneo...

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Veröffentlicht in:	Bioscience, biotechnology, and biochemistry biotechnology, and biochemistry, 2003-02, Vol.67 (2), p.365-367
Hauptverfasser:	In, M.J. (Chungwoon Univ., Hongsung (Korea R.)), Kim, D.C, Chae, H.J, Oh, N.S
Format:	Artikel
Sprache:	eng
Schlagworte:	Biological and medical sciences CATTLE degree of hydrolysis Endopeptidases - chemistry Fractional Precipitation Fundamental and applied biological sciences. Psychology HAEMOGLOBIN Heme - chemistry heme-iron enriched peptide Hemeproteins - chemistry hemoglobin Hemoglobins - chemistry Hydrogen-Ion Concentration HYDROLYSIS HYDROLYZED PROTEINS IRON PEPTIDES pH adjustment Serine Endopeptidases - chemistry SOLUBILITY Time Factors
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Zusammenfassung:	Hemoglobin was hydrolyzed with Esperase and Flavourzyme as the endopeptidase and exopeptidase, respectively. The solubility of the heme-iron enriched peptide fraction decreased as the degree of hydrolysis of the hydrolysate increased. When the pH of a hydrolysate was adjusted to 5.0 after simultaneous hydrolysis with the two enzymes, the solubility of heme-iron enriched peptide was nearly zero, and 98% of the heme-iron enriched peptide fraction was recovered as a precipitate. These results indicated that an effective separation method for the production of heme-iron enriched peptide could be established by pH adjustment of the hemoglobin hydrolysate with high degree of hydrolysis.
ISSN:	0916-8451 1347-6947
DOI:	10.1271/bbb.67.365