@article{ZHANG2024, 
author = {Yuanhong ZHANG and Weijia ZHANG and Ying LI and Liting CHEN and Weibo CHEN and Xiaofang ZENG},
title = {Optimization of the Enzymatic Extraction of Heme Iron from Pigeon Blood},
year = {2024},
journal = {Meat Research},
volume = {38},
number = {4},
pages = {17-22},
keywords = {pigeon blood, heme iron, enzymatic extraction, process optimization},
url = {https://www.sciopen.com/article/10.7506/rlyj1001-8123-20240320-059},
doi = {10.7506/rlyj1001-8123-20240320-059},
abstract = {In this research, heme iron from meat-type pigeon blood was extracted by enzymatic hydrolysis using papain, neutral protease, alkaline protease, flavourzyme or protamex. Based on heme iron content, papain and protamex were selected for dual-enzymatic hydrolysis. Employing one-factor-at-a-time (OFAT) method and orthogonal array design (OAD) with heme iron content and hydrolysis degree as evaluation indicators, the optimum extraction conditions were determined as follows: papain-to-protamex ratio 2:1, pH 7.0, temperature 50 ℃ , blood-to-water ratio of 1:2, enzyme dosage 8000 U/g, and hydrolysis time 3 h. Under these conditions, the extraction yield of heme iron was 95.43 μg/mL, which was significantly increased compared with that obtained using single enzymes.}
}