四种糖基化酰基血红蛋白色素的牢固度研究-《中国调味品》

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摘要:: 本实验采用从新鲜猪血中提取的血红蛋白为原料，与烟酰胺发生酰基化反应得到酰基血红蛋白溶液。分成四份后分别与壳聚糖、葡萄糖、蔗糖、果糖四种糖源发生糖基化反应，得到四种不同糖基的糖基化酰基血红蛋白，提高了血红蛋白的牢固度，最后经冷冻干燥得到糖基化酰基血红蛋白粉。通过测定溶液吸光度值的变化来研究糖基化酰基血红蛋白的牢固度在光照、金属离子、pH、氧化剂以及温度等不同处理条件下的变化。实验结果表明，不同糖源糖基化的酰基血红蛋白其形成的化学键牢固度不同，其溶液在各种各样的条件下所表现出来的吸光度值变化各异，故可根据加工条件的不同选用适宜条件的糖源糖基化的酰基血红蛋白运用于生产加工中。

Abstract:: This experiment used hemoglobin extracted from fresh pig’s blood as raw material, and after the process of amideamide, it obtained the solution of amide hemoglobin, divided into four parts, and then with four sugar sources of shell, glucose, sucrose, and blood cellne, improvethed the firmness of hemoglobin, and finally obtained glycogen. The firmness of glycogenized amide hemoglobin was studied under different treatment conditions such as light, metal ions, pH, oxidants and temperature by determining the change of the absorbance value of the solution. The experimental results show that the chemical bond firmness of the formation of different glycogen-based hemoglobin is different, and the absorbance value of the solution under various conditions varies, so the appropriate conditions of sugar-derived glycogen-based tylgenprotein can be selected according to the different processing conditions.