| Animal and poultry blood, one of the main byproducts in the course of animal andpoultry being slaughtered and processed, is a precious nutrition resource with itsabundance in protein and comprehensive nutrition. However, most of it is released aswaster causing not only contaminate circumstances but also loss this precious resources.Hemoglobin is a valuable ingredient of porcine blood. It accounts for two thirds proteinof whole blood and more than ninety percent that of blood corpuscle. According to theresemblance of construct of Hb and Mb, Hb reacts with NO to synthesize HbNO, andHbNO is applied in the processing of meat product as a new colorant. By doing so, meatproduct take on charming red and realize no nitric or low nitric as well, also preventingthe harm caused by porcine blood immediately ejected into circumstances. Therefore theinvestigation is greatly meaningful and valuable. In this investigation, the parameter ofsynthesizing HbNO and the properties and application of it are studied, and the way ofsynthesizing nitrosyl heme-polypeptide by utilizing enzymatic hydrolysate from porcineHb is also explored creatively.It is studied that porcine blood hemoglobin reacts with NaNO2 to synthesize HbNOin the special conditions. Orthogonal experiment for the optimum parameter of thesynthesis of HbNO was adopted on the basis of mono-factor. The results showed that theoptimum conditions for the synthesis of HbNO were: NaNO2 added 2.1％, pH6.20 andtime for 20rain at 80℃. The product is examined by UV-visible spectro- scopic analysisand dried by frozen up in vacuum circumstance.In order to facilitate NO-combine with the iron ion of Heine and to improve thestability of pigment, this experiment utilizes protease to hydrolysis Hb to some degreeand then NO-reacts with Heme-ir0n concatenated large molecule polypeptide, nitrosylheme-polypeptide being synthesized. The results showed that optimum enzymaticconditions is choosing papain, 16％of substrate concentration, 4000U/g of enzymeconcentration, 6hr of hydrolysis time, and that the optimum conditions for the enzymatic hydrolysate of porcine blood synthesizing nitrosyl heme-polypeptide were: NaNO2added 1.6％, pH5.00 and time for 12min at 55℃.The stability and solubility of HbNO is researched in different conditions: oxidativeagent, temperature, metal ion, pH value, common foodstuff and so on. It was showed inthe study on the characters of HbNO that HbNO is not sensitive to temperature, but tolight, oxidative agent, Fe2+. The change of pH value can decompose HbNO to someextent, but common foodstuff and most of metals do not affect it negatively. Melt rate isbetter when HbNO melts in distilled water by stirring with glass rod.In this experiment for the application of HbNO in the processing sausage as colorantreplacing NaNO2, its addition quantity, chromogenic effect, and organoleptic assessindexes were investigated. It was shown that the optimum coordination for applicationwas: HbNO added 6000ppm, ascorbic acid added 500ppm; Nicotinamide added 300ppm.By doing so, the sense of product added HbNO is very close to that of added NaNO2,furthermore the ingredient Fe2+ increase by 41％but NO decrease to one ninth of productadded NaNO2.Our country possesses the most abundant resource of animal and poultry blood.However, it is utilized on a small scale because of all sorts of limits. So it is veryimportant to carry out this study programmer.
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