糖基化亚硝基血红蛋白色素特性的研究  

Study on the Characteristics of Glycosylated Nitrosohemoglobin Pigments

作　　者：张军[1] 王英平 王建化[1] ZHANG Jun;WANG Ying-ping;WANG Jian-hua(Haidu College, Qingdao Agricultural University, Laiyang 265200, China;Huangdao Customs, Huangdao 266000, China)

机构地区：[1]青岛农业大学海都学院,山东莱阳265200 [2]黄岛海关,山东黄岛266000

出　　处：《中国调味品》2019年第7期151-153,159,共4页China Condiment

基　　金：青岛农业大学海都学院院级教学研究课题(JY201705)

摘　　要：文章以猪新鲜血液为基本材料,经离心得到亚硝基血红蛋白,糖基化形成糖基化亚硝基血红蛋白色素,增强其溶解能力和稳定性,且赋予产品一定的香味。结果表明,糖基化亚硝基血红蛋白色素在真空冷冻干燥和60℃下溶解性能良好。并且在-18℃贮藏条件下糖基化亚硝基血红蛋白色素稳定性较好,此外,光照、氧化剂及金属离子也是影响糖基化稳定性的重要因素。文章为糖化蛋白在食品加工中的研究奠定了理论依据。Nitrosated hemoglobin is obtained through centrifugation and glycosylated to form glycosylated nitrosohemoglobin pigments, which enhances the solubility and stability of the pig's blood and gives the product a certain flavor. The results show that glycosylated nitrosohemoglobin pigments have good solubility under vacuum freeze-drying and 60 ℃. Moreover, the stability of glycosylated nitrosohemoglobin pigments is better at -18 ℃. In addition, illumination, oxidants and metal ions are also the important factors affecting the stability of glycosylation.This paper lays a theoretical foundation for the study on glycated protein in food processing.

关 键 词：血红蛋白 糖基化 溶解性 稳定性 

分 类 号：TS202.3[轻工技术与工程—食品科学]