Optimization of preparation process and characteristics analysis of porcine hemoglobin modified by enzymatic hydrolysis-phosphorylation
ObjectiveThis study aimed to make high-value use of pig blood and improve the application range of pig hemoglobin (Hb).MethodsHb was modified by enzymolysis and phosphorylation, and its optimum preparation conditions and characteristics were explored. The optimal parameters were determined by respon...
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| Main Authors: | , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
The Editorial Office of Food and Machinery
2024-09-01
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| Series: | Shipin yu jixie |
| Subjects: | |
| Online Access: | http://www.ifoodmm.com/spyjx/article/abstract/20240905?st=article_issue |
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