Premium
In vitro haem solubility of red cell fraction of porcine blood under various treatments
Author(s) -
Liu TongXun,
Wang Jing,
Zhao MouMing
Publication year - 2010
Publication title -
international journal of food science and technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.831
H-Index - 96
eISSN - 1365-2621
pISSN - 0950-5423
DOI - 10.1111/j.1365-2621.2010.02195.x
Subject(s) - solubility , chemistry , size exclusion chromatography , in vitro , hydrolysate , chromatography , hydrolysis , biochemistry , molecular mass , enzyme , peptide , enzymatic hydrolysis , digestion (alchemy) , fraction (chemistry) , organic chemistry
Summary An in vitro peptic digestion at gastric pH 2.0 was used to assess the haem solubility of red cell fraction (RCF) of porcine blood derived samples. The in vitro haem solubility of the RCF decreased greatly in the denaturated form of haemoglobin. However, the native haemoglobin was susceptible to be hydrolysed by enzyme mixture of Flavourzyme and Alcalase. The in vitro digestion of the hydrolysates showed that the highest haem solubility was reached at degree of hydrolysis between 8.75% and 12.33%. The in vitro haem solubility was positively correlated with content of the highly soluble peptides with molecular weights ranged from 7.5 kDa to 1 kDa, but negatively with peptides fractions >7.5 kDa and <1 kDa, mostly due to the precipitation of the highly molecular weight fraction (>7.5 kDa) and part of small peptides (<1 kDa) with higher haem/peptide ratio, which was confirmed by gel filtration chromatograms and by the analysis of the precipitate at pH 2.0.