摘要
文章以猪新鲜血液为基本材料,经离心得到亚硝基血红蛋白,糖基化形成糖基化亚硝基血红蛋白色素,增强其溶解能力和稳定性,且赋予产品一定的香味。结果表明,糖基化亚硝基血红蛋白色素在真空冷冻干燥和60℃下溶解性能良好。并且在-18℃贮藏条件下糖基化亚硝基血红蛋白色素稳定性较好,此外,光照、氧化剂及金属离子也是影响糖基化稳定性的重要因素。文章为糖化蛋白在食品加工中的研究奠定了理论依据。
Nitrosated hemoglobin is obtained through centrifugation and glycosylated to form glycosylated nitrosohemoglobin pigments, which enhances the solubility and stability of the pig's blood and gives the product a certain flavor. The results show that glycosylated nitrosohemoglobin pigments have good solubility under vacuum freeze-drying and 60 ℃. Moreover, the stability of glycosylated nitrosohemoglobin pigments is better at -18 ℃. In addition, illumination, oxidants and metal ions are also the important factors affecting the stability of glycosylation.This paper lays a theoretical foundation for the study on glycated protein in food processing.
作者
张军
王英平
王建化
ZHANG Jun;WANG Ying-ping;WANG Jian-hua(Haidu College, Qingdao Agricultural University, Laiyang 265200, China;Huangdao Customs, Huangdao 266000, China)
出处
《中国调味品》
CAS
北大核心
2019年第7期151-153,159,共4页
China Condiment
基金
青岛农业大学海都学院院级教学研究课题(JY201705)
关键词
血红蛋白
糖基化
溶解性
稳定性
hemoglobin
glycosylation
solubility
stability
