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。
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.
出处
《食品科学》
EI
CAS
CSCD
北大核心
2007年第10期204-207,共4页
Food Science
关键词
亚硝基血红蛋白
糖基化
特性
nitroso-hemoglobin
glycosylation
properity
