摘要
实验采用从新鲜猪血中提取的血红蛋白为原料,与烟酰胺发生酰基化反应得到酰基血红蛋白溶液。分成4份后分别与壳聚糖、葡萄糖、蔗糖、果糖4种糖源发生糖基化反应,得到4种不同糖基的糖基化酰基血红蛋白,提高了血红蛋白的牢固度,最后经冷冻干燥得到糖基化酰基血红蛋白粉。通过测定溶液吸光度值的变化来研究糖基化酰基血红蛋白的牢固度在光照、金属离子、pH、氧化剂,温度等不同处理条件下的变化。实验结果表明,不同糖源糖基化的酰基血红蛋白其形成的化学键牢固度不同,其溶液在各种条件下所表现出来的吸光度值变化各异,故可根据加工条件的不同选用适宜条件的糖源糖基化的酰基血红蛋白运用于生产加工中。
The hemoglobin extracted from fresh pig blood is used as the raw material and hemoglobin is acylated with nicotinamide to obtain acyl-hemoglobin solution,being divided into four parts,and then is glycosylated with chitosan,glucose,sucrose and fructose respectively,four glycoylated acylhemoglobins with different glycosyls are obtained,which have improved the stability of hemoglobin,finally,glycoylated acyl-hemoglobin powder is obtained after freeze-drying.The stability of glycoylated acyl-hemoglobin is studied under different conditions of light,metal ions,pH values,oxidants and temperatures by measuring the change of solution absorbance.The results show that the stability of chemical bonds of acyl-hemoglobin formed by glycosylated acyl-hemoglobin from different sugar sources is different,the absorbance values of the solution vary under different conditions,so the suitable sugar-derived glycosylated acyl-hemoglobin can be selected and used in the production and processing according to different processing conditions.
作者
梁欣梅
安攀宇
李燮昕
李维
张淼
王鑫
LIANG Xin-mei;AN Pan-yu;LI Xie-xin;LI Wei;ZHANG Miao;WANG Xin(College of Food Science,Sichuan Tourism University,Chengdu 610100,China;College of Food Science,Nanchang University,Nanchang 330027,China)
出处
《中国调味品》
CAS
北大核心
2021年第5期50-59,共10页
China Condiment
基金
四川旅游学院省级大学生创新创业训练计划项目(201811552072)。
