PREPARATION OF COLORLESS GLOBIN FROM BOVINE HEMOGLOBIN USING SODIUM ALGINATE

被引:11
作者
LEE, YZ
WNAG, RM
NAKAI, S
机构
[1] Dept of Food Science, Univ of British Columbia, Vancouver, British Columbia
关键词
D O I
10.1111/j.1365-2621.1990.tb06821.x
中图分类号
TS2 [食品工业];
学科分类号
0832 ;
摘要
Colorless globin was obtained from bovine blood hemoglobin using alginate. The optimum conditions for the globin separation were found to be pH 2.25; 0.348% NaCl and 0.107% alginate by the random centroid optimization. The response used for minimization was heme color divided by protein contents in the supernatant after heme precipitation. The protein recovery was 65% with 97.6% heme eliminated. Copyright © 1990, Wiley Blackwell. All rights reserved
引用
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页码:577 / 578
页数:2
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