Livestock blood has good nutritional value and functional characteristics.The high-value utilization of livestock blood resources can enhance product value, broaden application prospects, and contribute to the protection of the ecological environment.This holds significant potential for China’s economic, social, and ecological sustainability.Hemoglobin, a key blood protein component, has a polypeptide chain that binds to heme in a hydrophobic region rich in non-polar amino acid residues, removing heme and yielding apohemoglobin.To remove heme, the study employed the ethanol elution method with varying concentrations of acidic ethanol.Subsequently, the study determined the yield of apohemoglobin and conducted a comparative analysis of its structure, function, and recombination characteristics.The study found that the optimal ethanol concentration for maximum heme removal was 80%.The purity of apohemoglobin was about 68% by SDS-PAGE.The circular dichroism spectrum showed a significant reduction in the α-helix content of apohemoglobin during acidic ethanol dissolution, and the secondary structure changed similarly under different ethanol concentrations.The recombination rate of heme and apohemoglobin to form recombinant hemoglobin was about 40%.During the composite storage experiment with curcumin, it was found that the light stability and thermal stability of the ApoHb-Cur complex were enhanced compared with single Cur.Specifically, lower temperature and weaker light intensities further enhanced the stability of the ApoHb-Cur complex.In conclusion, the ethanol elution method for preparing apohemoglobin was both practical and effective, reducing safety risks and production costs while maintaining a good extraction outcome.This approach provides valuable insights for the deep processing and high-value utilization of livestock blood resources.
MIN Yining
,
ZHU Sijia
,
ZHOU Cheng
,
ZHANG Yanyun
,
DING Shuang
,
CHEN Xing
,
ZHANG Nana
,
YAN Bowen
,
FAN Daming
. Study on preparation of apohemoglobin through ethanol elution and its complexation characteristics[J]. Food and Fermentation Industries, 2025
, 51(6)
: 200
-207
.
DOI: 10.13995/j.cnki.11-1802/ts.039373
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