摘要
首先介绍了食品工业中传统腌制色素的应用利弊,然后介绍了利用畜禽加工副产物(血液)制备合成新型腌制色素——糖基化亚硝基血红蛋白的关键因素以及其应用前景。
The advantages and disadvantages of traditional pigment in the food industry was introduced,then,the key factors for preparing new type curing pigment which called glycosylated nitroso-hemoglobin by the use of by-products(blood) in livestock and poultry processing and its application prospect were elaborated.
出处
《安徽农业科学》
CAS
2013年第7期3134-3136,共3页
Journal of Anhui Agricultural Sciences
基金
安徽省战略性新兴产业项目(11010302152)
国家科技支撑计划项目(2012BAD14B13)
关键词
亚硝酸盐
血红蛋白
畜禽副产物
糖基化
Nitrite
Hemoglobin
By-products of livestock and poultry process
Glycosylation
