文献类型：期刊文献

中文题名：稳定型色素—糖基化亚硝基血红蛋白的研制

英文题名：Research on Stable Pigment—Glycosylated Nitroso-Hemoglobin

作者：杨锡洪[1];解万翠[1];王维民[1];夏文水[2]

机构：[1]广东海洋大学食品科技学院,广东湛江524025;[2]江南大学食品学院,江苏无锡214122

年份：2007

卷号：28

期号：10

起止页码：204

中文期刊名：食品科学

外文期刊名：Food Science

收录：CSTPCD、、北大核心2004、Scopus、CSCD2011_2012、北大核心、CSCD

语种：中文

中文关键词：亚硝基血红蛋白;糖基化;特性

外文关键词：nitroso-hemoglobin;glycosylation;properity

中文摘要：亚硝基血红蛋白作为多元腌制系统中的红色素,用来替代亚硝酸钠在肉类腌制中的发色作用,增加安全性,但色素的稳定性和分散性尚不理想。采用多糖处理亚硝基血红蛋白,形成的糖基化亚硝基血红蛋白色素的光、热稳定性明显提高。通过选择糖基化反应的糖类,并优化反应条件制备出新型腌制色素,再采用紫外-可见光吸收曲线、红外光谱和DSC吸收曲线等,初步探讨了其性质。

外文摘要：Nitroso-hemoglobin acted as pigment in multi-component curing system instead of nitrite was developing color in meat-curing. But its stability and dispersivity was not ideal. Nitroso-hemoglobin was treated with polysaccharide to prepare glycosylated nitroso-hemoglobin, stabilities of new pigment were enhanced obviously under light and heat. The new pigment was prepared by selection of polysaccharide and optimization of experiment condition. Then characteristic of the pigment was discussed by UV, IR and DSC.