PRODUCTION OF PEPTIC HEMOGLOBIN HYDROLYSATES - BITTERNESS DEMONSTRATION AND CHARACTERIZATION

被引：24

作者：

AUBESDUFAU, I ^{[1
]}

SERIS, JL ^{[1
]}

COMBES, D ^{[1
]}

机构：

[1] INST NATL SCI APPL, CTR BIOINGN GILBERT DURAND, CNRS, URA 544, LA INRA, F-31077 TOULOUSE, FRANCE

来源：

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY | 1995年 / 43卷 / 08期

关键词：

HEMOGLOBIN; PEPSIN; HYDROLYSATE; BITTER PEPTIDES;

D O I：

10.1021/jf00056a005

中图分类号：

S [农业科学];

学科分类号：

09 ;

摘要：

Hemoglobin could be valorized in enzymatic hydrolysate form aimed at human and animal feeding. Thus, the hydrolysis of hemoglobin by pepsin was studied. A bitter taste in the hydrolysates was encountered, so different separation processes were developed to isolate the bitter fractions according to several characteristics. Therefore, ultrafiltration, reversed phase chromatography, and organic solvent extraction were used. Bitter peptides were concentrated in YM5 membrane (cutoff: 5000) permeate. They were eluted with 30-40% CH3CN from a C-18 bonded silica column and selectively extracted by 2-butanol. They were also adsorbed on a Superose 12 gel filtration column, and so they were represented by a chromatographic peak appearing after total column volume. Chromatography on Superose 12 could thus constitute an interesting analytical method for detecting bitterness in hydrolysates.

引用

页码：1982 / 1988

页数：7

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