新型腌制色素糖基化亚硝基血红蛋白的研究进展 |
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引用本文: | 曹磊,宋玉,汪晓鸣,程仁功,陈海峰,刘超.新型腌制色素糖基化亚硝基血红蛋白的研究进展[J].安徽农业科学,2013(7):3134-3136. |
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作者姓名: | 曹磊 宋玉 汪晓鸣 程仁功 陈海峰 刘超 |
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作者单位: | 1. 安徽省农业科学院农产品加工研究所,安徽合肥,230031 2. 安徽兴程食品有限公司,安徽宿州,234200 |
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基金项目: | 安徽省战略性新兴产业项目,国家科技支撑计划项目 |
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摘 要: | 首先介绍了食品工业中传统腌制色素的应用利弊,然后介绍了利用畜禽加工副产物(血液)制备合成新型腌制色素——糖基化亚硝基血红蛋白的关键因素以及其应用前景。
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关 键 词: | 亚硝酸盐 血红蛋白 畜禽副产物 糖基化 |
Research Progress of New Type Pigment Glycosylated Nitroso-Hemoglobin |
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Institution: | CAO Lei et al(Agricultural Products Processing Institute,Anhui Academy of Agricultural Sciences,Hefei,Anhui 230031) |
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Abstract: | The advantages and disadvantages of traditional pigment in the food industry was introduced,then,the key factors for preparing new type curing pigment which called glycosylated nitroso-hemoglobin by the use of by-products(blood) in livestock and poultry processing and its application prospect were elaborated. |
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Keywords: | Nitrite Hemoglobin By-products of livestock and poultry process Glycosylation |
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