葡萄糖对冷冻干燥血红蛋白色素稳定性的影响  

Effect of Glucose on the Stability of Freeze-Dried Hemoglobin

作　　者：宋璇[1,2] 侯成立[1] 李铮[1] 王文婷[1,2] 吴立国[1] 朱杰[2] 张德权[1] SONG Xuan;HOU Chengli;LI Zheng;WANG Wenting;WU Liguo;ZHU Jie;ZHANG Dequan(Institite of Food Science and Technology, Chinese Academy of Agricultural Sciences, Beijing 100193, China;Laboratory of Biomechanics and Engineering, Institute of Biophysics, College of Science, Northwest A & F University, Yangling 712100, China)

机构地区：[1]中国农业科学院农产品加工研究所,陕西杨凌712100 [2]西北农林科技大学理学院,生物物理研究所,生物力学与工程研究室,北京100193

出　　处：《食品科学》2017年第17期72-76,共5页Food Science

基　　金：国家现代农业(肉羊)产业技术体系建设专项(CARS-39);国家农业创新工程项目

摘　　要：以猪血红蛋白为研究对象,研究添加5 g/100 m L的葡萄糖对冷冻干燥血红蛋白色差值和水分含量的影响,分析不同p H值、温度和NaCl浓度对血红蛋白色素稳定性的影响。结果表明:添加葡萄糖能够显著提高血红蛋白的亮度L*值和红绿度a*值,并且降低高铁血红蛋白含量(P<0.05);添加葡萄糖可显著提高血红蛋白对pH值、温度、NaCl浓度的稳定性(P<0.05)。当pH 7、温度低于60℃、NaCl浓度为0.6 mol/L时葡萄糖处理组中血红蛋白的稳定性最高。We studied the effect of adding5g/100mL glucose on the color and residual water content of freeze-dried hemoglobin and explored the influences of pH,temperature and NaCl concentration on the stability of freeze-dried hemoglobin.The results showed that glucose could improve the L*and a*values of hemoglobin,and decrease the relative content of methemoglobin.Besides,glucose could significantly enhance the stability of hemoglobin to pH,temperature and NaCl concentration.Meanwhile,the stability of glucose-treated hemoglobin was the highest under the conditions of pH7,temperatures below60℃and NaCl concentration of0.6mol/L.

关 键 词：血红蛋白 葡萄糖 冷冻干燥 稳定性 

分 类 号：TS251.93[轻工技术与工程—农产品加工及贮藏工程]