猪血血红蛋白湿法美拉德反应稳定性的研究

Stability of porcine hemoglobin with wet Maillard reaction

以猪血为原料,用葡萄糖进行湿法美拉德反应,考察了血红蛋白湿法美拉德反应产物在光照、温度、pH值、氧化还原剂、金属离子、部分食品添加剂等影响下的稳定性。结果表明:猪血血红蛋白湿法美拉德反应产物在常温、酸性条件、部分食品添加剂等条件下都比较稳定,食品生产与加工时应避免高温、强光照射、接触金属离子。

In this paper, pig blood was used as raw material for wet Maillard reaction with glucose. The stability of the product of wet Maillard reaction of hemoglobin under the influence of light, temperature, pH value, redox agent, metal ion and some food additives was investigated. The results showed that the product of wet Maillard reaction of pig hemoglobin was stable under normal temperature, acid condition and some food additives. High temperature, strong light and metal ions should be avoided in food production and processing.