Study of Porcine Blood Decoloration Technique

Abstract

Livestock blood is a slaughtering by-product that has potential for animal protein sources, human consumption is limited due to its brown color causing dark hues to food and feed products. The aim of this work is to extract white and palatable protein from red cells of porcine blood. Red cells are hydrolyzed with papain and acidized with Hydrochloric acid, freed heme group is flocculated with Sodium Carboxy Methyl Cellulose (CMC) and separated by centrifugation, supernatant is the decoloring protein solution. The enzyme hydrolysis conditions and flocculation conditions are optimized. The optimal enzyme hydrolysis parameters are substrate concentration 6%, papain dosage 6000u/g, time 8h and pH 7.0. The optimal enzyme flocculation parameters are CMC dosage 0.8g/g, pH 2.7 and time 10min. Decoloring protein powder obtained by isoelectric precipitation, centrifugation and vacuum freeze-drying is 95% protein, only 1% ash, light-colored and almost tasteless.