糖化亚硝基血红蛋白制备及其光照稳定性的研究  

Preparation of Glycosylated Nitrosyl Hemoglobin and Research of Its Stability

作　　者：李宁[1] 李沛军[1] 张红涛[1] 孔保华[1] 

机构地区：[1]东北农业大学食品学院,哈尔滨150030

出　　处：《食品工业》2013年第2期98-101,共4页The Food Industry

基　　金：国家公益性行业(农业)科研专项经费项目(200903012-02);黑龙江省研究生创新科研项目(YJSCX2011-060HLJ)

摘　　要：腌肉中添加亚硝酸盐可生成亚硝基肌红蛋白,形成特征的红色泽,但亚硝酸盐具有致癌性,使其应用受到限制。以新鲜猪血为原料,制备糖化亚硝基血红蛋白,并对制备条件进行优化,同时研究其稳定性。结果表明:血球细胞的最佳溶胀比为1:2,制备糖化亚硝基血红蛋白溶液反应的最适温度为70℃,反应时间为20 min,蔗糖为最佳糖源。最终制得的糖化亚硝基血红蛋白溶液在白炽灯下光照20 d,仍保持较高的稳定性。这为替代肉制品中亚硝酸盐"呈色"作用提供了一条新途径。One of the roles of nitrite in meat curing is to produce the curing characteristic pink color, but because of its potential carcinogenicity, the use of nitrite is limited. In this study, fresh blood was used for synthesizing glycosylated nitrosyl-hemoglobin （G-NO-Hb） and the preparation conditions were optimized. Also, the stability of G-NO-Hb was assessed. The results showed that： the optimum ratio of blood cells to water was 1 ： 2, the optimum temperature for synthesizing G-NO-Hb was 70 0（3 for 20 min and cane-sugar was chosen for glycosylation. The synthesized G-NO-Hb solutions were rather stable under light radiation for 20 d. It revealed that G-NO-Hb was a potential pigment used in meat processing substitute for nitrite.

关 键 词：糖基化亚硝基血红蛋白 制备 颜色 稳定性 

分 类 号：TS201.21[轻工技术与工程—食品科学]