作 者: (宋璇); (侯成立); (李铮); (王文婷); (吴立国); (朱杰); (张德权);
机构地区: 中国农业科学院农产品加工研究所,北京100193\西北农林科技大学理学院,生物物理研究所,生物力学与工程研究室,陕西杨凌712100
出 处: 《食品科学》 2017年第17期72-76,共5页
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.