Production of Porcine Hemoglobin Peptides at Moderate Temperature and Medium Pressure under a Nitrogen Stream. Functional and Antioxidant Properties
Production of Porcine Hemoglobin Peptides at Moderate Temperature and Medium Pressure under a Nitrogen Stream. Functional and Antioxidant Properties
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DOI：
10.1021/jf300400k
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发表时间：
2012-06-06
影响因子：
6.1
通讯作者：
Diaz, Mario
中科院分区：
文献类型：
--
作者：
Alvarez, Carlos;Rendueles, Manuel;Diaz, Mario
研究了一种新的水解猪血红蛋白制备多肽的方法。目前的方法是基于使用昂贵的酶或高静水压。本研究以猪血红蛋白为原料，探索了一种廉价、高效的多肽生产工艺。将纯化的血红蛋白溶液在不同温度下加热并在4MPa下加压，同时将氮气流注入反应器中。总共有82%的初始血红蛋白转化为平均大小为3.2 kDa的肽。已检测到一些优先水解键。在不同的时间和温度下评价肽尺寸分布。已经证明，该技术产生大量具有良好抗氧化性质的肽。此外，功能特性得到保留，并且实现了期望的颜色减少（80%）。
A new hydrolysis method for producing peptides from porcine hemoglobin has been developed. Current processes are based on the use of expensive enzymes or high hydrostatic pressures. In the present study, a cheap and effective process has been assayed to produce peptides from purified porcine hemoglobin. A solution of purified hemoglobin is heated at different temperatures and pressurized at 4 MPa while a stream of nitrogen is injected into the reactor. A total of 82% of initial hemoglobin was transformed into peptides presenting an average size of 3.2 kDa. Some preferential hydrolyzed bonds have been detected. The peptide size distribution was evaluated at different times and temperatures. It has been demonstrated that this technique produces large amounts of peptides possessing good antioxidant properties. Furthermore, functional properties are conserved, and a desirable decrease in color (80%) is achieved.