亚硝基血红蛋白起泡性及持水性的研究  

Study on foaming property and water holding capacity of nitrosohemoglobin

作　　者：施春权[1] 孔保华[1] 邢绍平[1] 张天琪[1] 

机构地区：[1]东北农业大学食品学院,黑龙江哈尔滨150030

出　　处：《食品工业科技》2008年第11期83-85,共3页Science and Technology of Food Industry

基　　金：黑龙江省"十一五"科技攻关重点项目(GB06B403)

摘　　要：研究了pH、NaCl浓度以及温度对亚硝基血红蛋白起泡性和持水性的影响。结果表明,亚硝基血红蛋白溶液在pH5处具有最低的起泡性,低浓度的NaCl溶液对亚硝基血红蛋白溶液起泡性有促进作用,但高浓度的NaCl对其有抑制作用,温度对起泡性也有促进作用,但随着NaCl溶液浓度或温度的升高,气泡稳定性降低;在等电点处亚硝基血红蛋白具有最低的持水性,低浓度的NaCl溶液可以提高其持水性,但高浓度的NaCl浓度起到抑制作用,随着温度的升高,持水性降低。Effect of pH,concentration of NaCl and temperature on foaming property and water holding capacity of nitrosohemoglobin was determined. The result showed that When pHS, foaming property was lowest and with increasing and decreasing of pH, it increased. While temperature was 80% and the concentration of NaCl was 0.4mol/L,foaming property was highest on the experiment condition. At isoelectric point,water holding capacity was lowest,the low concentration of NaCl could increased its water holding capacity, but the high concentration. When temperature increased ,the water holding capacity decreased.

关 键 词：亚硝基血红蛋白 起泡性 持水性 

分 类 号：TS201.21[轻工技术与工程—食品科学]