Ultrasound intensification of Ferrochelatase extraction from pork liver as a strategy to improve ZINC-protoporphyrin formation
The enzyme Ferrochelatase (FeCH), which is naturally present in pork liver, catalyses the formation of Zinc-protoporphyrin (ZnPP), a natural pigment responsible for the typical color of dry-cured Italian Parma ham. The aim of this study was to evaluate the feasibility of using high power ultrasound in continuous and pulsed modes to intensify the extraction of the enzyme FeCH from pork liver. US application during FeCH extraction led to an improved enzymatic activity and further increase in the formation of ZnPP. The optimal condition tested was that of 1 min in continuous US application, in which time the enzymatic activity increased by 33.3 % compared to conventional extraction (30 min). Pulsed US application required 5 min treatments to observe a significant intensification effect. Therefore, ultrasound is a potentially feasible technique as it increases the catalytic activity of FeCH and saves time compared to the conventional extraction method.
663/664 - Food and nutrition. Enology. Oils. Fat
Is part of
Abril, B., E.A. Sanchez-Torres, R. Bou, J.V. Garcia-Perez, and J. Benedito. 2021. "Ultrasound Intensification Of Ferrochelatase Extraction From Pork Liver As A Strategy To Improve ZINC-Protoporphyrin Formation". Ultrasonics Sonochemistry 78: 105703. doi:10.1016/j.ultsonch.2021.105703.
Grant agreement number
INIA/Programa Estatal de I+D+I orientada a los retos de la sociedad/RTA2017-00024-C04-03/ES/Tecnologías emergentes para la obtención de zinc-protoporfirina y proteinas funcionales a partir de co-productos cárnicos/
Funcionalitat i Seguretat Alimentària
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- ARTICLES CIENTÍFICS 
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