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Separation of Heme-iron by Dialysis  

Kang, In-Kyu (Department of Food Science and Technology, and Food Science Research Institute, Kongiu National University)
In, Man-Jin (Department of Human Nutrition and Food Science, Chungwoon University)
Oh, Nam-Soon (Department of Food Science and Technology, and Food Science Research Institute, Kongiu National University)
Publication Information
Applied Biological Chemistry / v.46, no.2, 2003 , pp. 130-133 More about this Journal
Abstract
A method for separating heme-iron from hemoglobin (Hgb) hydrolysate by dialysis was developed. Recovery of heme-iron increased with increasing Hgb concentration, whereas rejection of peptide and separation effciency expressed by HP ratio (heme-iron/peptide) did not show significant differences. HP ratio increased with increases in the degree of hydrolysis of Hgb and $KH_2PO_4$ concentrations of dialysis solution. Recovery of heme-iron decreased with increase in the pH of dialysis solution due to wash-out of heme-iron across the dialysis membrane caused by increase in solubility of heme-iron. Rejections of peptide were 74.5 and 87.5% (2 and 5 kDa of cut off size, respectively), whereas recovery of heme-iron decreased from 86.5 (2 kDa) to 63.1% (25 kDa). Amounts of heme-iron and peptide of dried heme-iron product were 21.7 and 77.0%, and HP ratio and production yield were 28.2 and 6.5%, respectively.
Keywords
dialysis; heme-iron; separation efficiency;
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