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JIA Zhi- chun, ZHANG Zhen, ZHANG Sheng-gui, NIU Li-li, ZHAO Yuan-yuan, XIAO Xue- li, XU Rong- rong, BAO Xue- mei. Study on the preparation technology of hemin from enzymolysis yak blood by papain[J]. Science and Technology of Food Industry, 2016, (03): 206-210. doi: 10.13386/j.issn1002-0306.2016.03.035
Citation: JIA Zhi- chun, ZHANG Zhen, ZHANG Sheng-gui, NIU Li-li, ZHAO Yuan-yuan, XIAO Xue- li, XU Rong- rong, BAO Xue- mei. Study on the preparation technology of hemin from enzymolysis yak blood by papain[J]. Science and Technology of Food Industry, 2016, (03): 206-210. doi: 10.13386/j.issn1002-0306.2016.03.035

Study on the preparation technology of hemin from enzymolysis yak blood by papain

doi: 10.13386/j.issn1002-0306.2016.03.035
  • Received Date: 2015-07-13
  • Preparation hemin with high content hemoglobin in yak blood.With fresh yak blood as the material to get the hemoglobin through pre- treatment,then through enzymolysis to get the hemin.On the basement of single factor test,using combination Box-Benhnken center rotation experiment and response surface analysis,the best extraction process of hemin from hemoglobin by enzymolysis as follows: 55 ℃ for enzymolysis temperature,94 min and p H8.0for enzymolysis,enzyme concentration was 0.08 g. After optimization,the yield of hemin reached 6.47 μg / m L. The enzymolysis yak blood by papain extract hemin is a useful method.
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