食品科学 ›› 2006, Vol. 27 ›› Issue (7): 93-94.

• 基础研究 • 上一篇    下一篇

牛肉肌红蛋白和血红蛋白稳定性研究

 丁士勇,  张家年   

  1. 华中农业大学食品科技学院
  • 出版日期:2006-07-15 发布日期:2011-09-29

Study on Stabilization of Myglobin and Hemoglobin in Beef

 DING  Shi-Yong,   Zhang-Jia-Nian   

  1. College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China
  • Online:2006-07-15 Published:2011-09-29

摘要: 不同的pH值下,随温度的升高,肌红蛋白(Mb)和血红蛋白(Hb)稳定性下降,60℃以上时失去其特征吸收图谱;室温下,pH由4.0增加到6.5时,Mb、Hb的特征吸收逐渐增强;在不同的NaCl溶液中,以4%的NaCl溶液中,Mb、Hb稳定性较好。

关键词:  , 肌红蛋白, 血红蛋白, 稳定性

Abstract: On differet pH, the stabilization of myoglobin(Mb) and hemoglobin(Hb) decreaes with increase of temperature. when the temperature is beyond 60℃, their characteristic absorption peaks disappear. At room temperature, with the increase if pH value from 4.0 to 6.5, their characteristic absorption peaks gradually increase. Testing the stabilization of Mb and Hb in different concentrations of sodium chloride, the results show: at 4 per cent cincentration, the stabilization of Mb is best.

Key words:  , myglobin; hemoglobin; stability;