糖基化亚硝基血红蛋白色素特性的研究-《中国调味品》

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摘要:: 本文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。本文为糖化蛋白在食品加工中的研究奠定了理论依据。

Abstract:: In this paper, pig blood was used as raw material to obtain nitroso hemoglobin by centrifugation, and glycosylation to form glycosylated nitroso hemoglobin, so as to improve its solubility and stability, and give the product a certain fragrance. The results show that the glycosylation nitroso - hemoglobin under vacuum freeze drying and 60 ℃ dissolve performance is good. And under the condition of - 18 ℃ storage glycosylation nitroso pigment haemoglobin stability is better, in addition, illumination, antioxidant and metal ions are important factors which influence the stability of glycosylation. This paper provides a theoretical basis for the study of glycosylated protein in food processing