塩酸加水分解による豚血液グロビンの乳化性およびゲル形成性の改善

DOI 日本農学文献記事索引 被引用文献1件 参考文献15件

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  • Improvement of emulsifying and gelling properties of porcine blood globin using hydrolysis in hydrochloric acid.

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Porcine blood globin was hydrolyzed in hydrochloric acid at 95°C for various time(0-60min) and solubility, emulsifying activity and gel strength of the hydrolyzates obtained were investigated. 1) SDS-PAGE showed that some peptides with molecular weight of about 6, 000, 7, 000 and 10, 000 were released as globin was hydrolyzed. 2) The results of HPLC analysis of the hydrolyzates indicated that both peptides with more hydrophobic and hydrophilic than globin were contained in it. 3) The surface hydrophobicity of globin was increased during acid hydrolysis. 4) The hydrolyzates was more soluble in water than globin at neutral pH region, but the solubility at pH4 was reduced as hydrolysis time proceeds. 5) Below pH4, emulsifiying activity of the hydrolyzates after 20-min treatment was higher than globin, but above 40-min treatment was lower. 6) The gel of the hydrolyzates was formed in wide pH region, below pH6 and above pH9 and the hydrolyzates after 30- to 50-min treatment formed strong gels at pH 5. These results suggest that hydrolysis in hydrochloric acid may improve gelling property of globin.

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