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.
作者
宋璇
侯成立
李铮
王文婷
吴立国
朱杰
张德权
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)
出处
《食品科学》
EI
CAS
CSCD
北大核心
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
