ABSTRACT
Objective: In this paper, porcine hemoglobin was used as the substrate to study the effect of enzymatic hydrolysis on the release of hemoglobin in the gastrointestinal tract. Methods: In the experiment, the pig blood was taken as the research object for enzymatic preparation to determine the corresponding conditions including the enzyme dosage and release time. Results: Based on the extraction of heme by enzymatic hydrolysis through single-factor experiments and orthogonal experiments, it was found that the best enzyme was an alkaline protease, the enzymolysis temperature was 50°C, the enzymolysis time was 2 h, the pH was 9.0, and the liquid ratio was 1:8. In gastrointestinal tract digestion and release, the experimental results show that the content of hemoglobin was above 20%, the amount of enzyme was about 2%, and the experimental time was about 6 h, and the release effect reached a high level. Conclusion: The experimental method is simple and feasible to study the application of enzymatic hydrolysis in the preparation of different concentrations of hemoglobin in gastrointestinal digestion.
