猪血中主要功能成分的制备、修饰及应用研究进展  

Research Progress into the Preparation,Modification and Application of the Main Functional Components in Porcine Blood

作　　者：吴金松 徐美娟 王晓芳 陈晓培 杨新玲[1] 任聪[1] 王永芬[1] WU Jin-song;XU Mei-juan;WANG Xiao-fang;CHEN Xiao-pei;YANG Xin-ling;REN Cong;WANG Yong-fen(Henan University of Animal Husbandry and Economy,Zhengzhou 450046,Henan,China)

机构地区：[1]河南牧业经济学院,河南郑州450046

出　　处：《食品研究与开发》2021年第12期218-224,共7页Food Research and Development

基　　金：西藏自治区科技重大专项(XZ201901NA04)。

摘　　要：猪血是屠宰加工产生的主要副产品之一,营养成分丰富,尤其是含有免疫球蛋白、生物活性肽、血红素、超氧化物歧化酶等具有特定生理功能的成分,应用前景广阔。该文对来源于猪血液中的主要功能成分血浆蛋白粉、血红蛋白粉、血红素、生物活性肽等的制备和修饰成分在食品药品中的应用进行综述,以期为猪血液资源的综合利用和研究提供参考。Porcine blood is one of the main by-products of slaughtering and processing,and is rich in nutrients,including macromolecules and small molecules with specific physiological functions,such as immunoglobulins,bioactive peptides,heme,and enzymes,including superoxide dismutase.It has broad prospective applications.In this paper,the preparation and modification of plasma protein powder,blood red egg white powder,heme,bioactive peptides,and other prevalent functional components of porcine blood were summarized to provide a reference for research and other applications for porcine blood derived resources.

关 键 词：猪血液 功能成分 血红蛋白 修饰成分 

分 类 号：TS251.93[轻工技术与工程—农产品加工及贮藏工程]