[Objective]This study aimed to make high-value use of pig blood and improve the application range of pig hemoglobin(Hb).[Methods]Hb was modified by enzymolysis and phosphorylation,and its optimum preparation conditions and characteristics were explored.The optimal parameters were determined by response surface test to study the effect of enzymatic hydrolysis-phosphorylation of porcine hemoglobin(HP-Hb).[Results]The optimal parameters for phosphorylation were 10 g/100 mL phosphate addition,pH 9,8 g/100 mL pig hemoglobin peptide(pig hemoglobin peptide,H-Hb)addition,and a reaction time of 2.1 hours.Compared with Hb and H-Hb,HP-Hb showed significantly improved emulsification properties and antioxidant activity.Electrophoresis results indicated no significant change in molecular weight.Structural analysis revealed that the phosphate groups were mostly attached to the N atoms.The change of secondary structure of HP-Hb enhanced its structural stability.[Conclusion]Enzymolysis phosphorylation co-modification significantly improved the emulsification property,antioxidant property and thermal stability of porcine hemoglobin,indicating that co-modification is a feasible method to improve protein.
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