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Heat Degradation of Heme in Methemoglobin and Metmyoglobin Model Systems Measured by Reversed‐Phase Ion‐Pair High Performance Liquid Chromatography
Author(s) -
OELLINGRATH INGER M.
Publication year - 1988
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.1988.tb10173.x
Subject(s) - metmyoglobin , methemoglobin , heme , hemeprotein , chemistry , degradation (telecommunications) , hemoglobin , chromatography , denaturation (fissile materials) , myoglobin , biochemistry , nuclear chemistry , enzyme , telecommunications , computer science
The effect of heat treatment on heme degradation in methemoglobin and metmyoglobin model systems was investigated. The extent of heme degradation was found to be different above and below the denaturation temperature of the proteins. Heme degradation as a function of time followed hyperbolic curves at 78°C, 100°C and 120°C. After 1 hr heating the degradation of heme at 78°C and 100°C was similar, being approximately 22% in metmyoglobin solutions and 26% in methemoglobin solutions. Autoclave heating for 2 hr degraded 87.5% and > 95% of the heme in methemoglobin and metmyoglobin solutions, respectively.