脱色猪血红蛋白酶解产物品质及营养特性研究

Functional and Nutritional Properties of Decolorized Hydrolysates from Porcine Hemoglobin

研究了脱色猪血红蛋白酶解产物的功能性、风味和营养特性。在pH3.0～9.0,产物具有良好的溶解性;在pH值为7.0左右时,显示出良好的乳化性和乳化稳定性;深度酶解和脱色导致产物的持油性较差。脱色酶解产物没有苦味,其疏水值与Q准则相互吻合。酶解和脱色可以提高猪血红蛋白的营养特性。脱色猪血红蛋白酶解产物可作为食品原料加以利用。

The functional properties, flavor and nutrition of decolorized hydrolysates obtained from porcine hemoglobin were studied. Good solubility was observed at the pH range of 3.0-9.0, good emulsifying capacity, emulsion stability at about pH 7.0, whereas the oil - holding capacity decreased extensively with hydrolysis and decolorization. The decolorized hydrolysates had no bitter taste, whose hydrophobicity data agreed with Q rule. Hydrolysis and decolorisation improved the nutritional characteristics of porcine hemoglobin. The decolorized hydrolysates of hemoglobin can be applied to the food industry.