稳定型色素—糖基化亚硝基血红蛋白的研制  

Research on Stable Pigment—Glycosylated Nitroso-Hemoglobin

作　　者：杨锡洪[1] 解万翠[1] 王维民[1] 夏文水[2] 

机构地区：[1]广东海洋大学食品科技学院,广东湛江524025 [2]江南大学食品学院,江苏无锡214122

出　　处：《食品科学》2007年第10期204-207,共4页Food Science

摘　　要：亚硝基血红蛋白作为多元腌制系统中的红色素,用来替代亚硝酸钠在肉类腌制中的发色作用,增加安全性,但色素的稳定性和分散性尚不理想。采用多糖处理亚硝基血红蛋白,形成的糖基化亚硝基血红蛋白色素的光、热稳定性明显提高。通过选择糖基化反应的糖类,并优化反应条件制备出新型腌制色素,再采用紫外-可见光吸收曲线、红外光谱和DSC吸收曲线等,初步探讨了其性质。Nitroso-hemoglobin acted as pigment in multi-component curing system instead of nitrite was developing color in meat-curing. But its stability and dispersivity was not ideal. Nitroso-hemoglobin was treated with polysaccharide to prepare glycosylated nitroso-hemoglobin, stabilities of new pigment were enhanced obviously under light and heat. The new pigment was prepared by selection of polysaccharide and optimization of experiment condition. Then characteristic of the pigment was discussed by UV, IR and DSC.

关 键 词：亚硝基血红蛋白 糖基化 特性 

分 类 号：TS264.4[轻工技术与工程—发酵工程]