[1]
Liu Z J, Cen J W, Li L H, et al. Thoughts and prospect of comprehensive utilization of tilapia blood [J]. S Chin Fish Sci, Vol. 8(2012), pp.76-80.
Google Scholar
[2]
Deng L, Liu Z W, Du J P. Current research and development of animal blood extract activity [J]. Food Sci, , Vol. 31(2010), pp.455-458.
Google Scholar
[3]
Maria E L, Lidia S A, Alcira B, et al. A spectrophotometric method for estimating hemin in biological systems[J]. Analytical Biochem, , Vol. 341(2005), pp.199-203.
Google Scholar
[4]
Nilsang S, Lertsiri S, Suphantharika M, et al. Optimization of enzymatic hydrolysis of fish soluble concentrate by commercial proteases [J]. J Food Engin, Vol. 70(2005), p.571−578.
DOI: 10.1016/j.jfoodeng.2004.10.011
Google Scholar
[5]
Liu C, Wang H L, Cui Z M, et al. Optimization of extraction and isolation for 11S and 7S globulins of soybean seed storage protein [J]. Food Chem, Vol. 102(2007), p.1310−1316.
DOI: 10.1016/j.foodchem.2006.07.017
Google Scholar
[6]
Belhocine D, Mokrane H, Grib H, et al. Optimization of enzymatic hydrolysis of haemoglobin in a continuous membrance bioreactor [J]. Chem Engin J, Vol. 76(2000), pp.189-196.
DOI: 10.1016/s1385-8947(99)00123-0
Google Scholar
[7]
Qu G X, Dong M S, Huang Y J. Comparative research on haemachrome preparation from porcine hemoglobin hydrolyzed by different proteases [J]. Acta Agriculture Jiangxi, Vol. 19(2007), pp.92-93.
Google Scholar
[8]
Li H, Liu T X, Zhao M M, et al. Research on the production of heme-enriched peptide [J]. Sci&Techn food industry, Vol. 28(2007), pp.154-156.
Google Scholar
[9]
Cheng J S, Xiao X. Study on enzymatic has the effect of degree of hydrolysis the pig globulin [J]. Agric prod proc, Vol. 2(2011), pp.59-63.
Google Scholar
[10]
Gauthier S F, Paquin P, Pouliot Y, et al. Surface activity and related functional properties of peptides obtained from whey proteins [J]. J Dairy Sci, Vol. 76(1993), pp.321-328.
DOI: 10.3168/jds.s0022-0302(93)77353-1
Google Scholar
[11]
Mullally M M, O'Callaghan D M, FitzGerald R J, et al. Proteolytic and peptidolytic activities in commercial pancreatin protease perparations and their relationship to some whey protein hydrolysate characteristics [J]. J Agric Food Chem, Vol. 42(1994).
DOI: 10.1021/jf00048a062
Google Scholar
[12]
Wu B C, Shen G Q, Yang C X, et al. Research on the technology of extraction heme from pig blood by Enzymatic [J]. Chem&Bioengineer, Vol. 26(2009): 61-63.
Google Scholar
[13]
Deng J, Liu X W, Deng M. Study on optimum hydrolysis conditions of porcine hemoglobin by combinative enzyme [J]. Food sci&techn, Vol. 11(2007), pp.209-212.
Google Scholar