Study The Synthesis, Properties And Application Of Glycosylated Nitrosohemoglobin

Sodium nitrite is widely used in meat products as a class of additives, butbecause of its toxicity and potential strong carcinogenicity, it is limited use in meatprocessing. Therefore, it became hot that studying safe and reliable substitute forsodium nitrite. It reported that, take advantage of the trait of hemoglobin`s structurebe similar to myoglobin and myoglobin having a stronger attraction for NO tosynthetise nitrosohemoglobin in vitro and add it into meat products, which had thesame color effects to sodium nitrite.In this thesis, take duck blood as raw material to synthetise nitrosohemoglobin,and then glycosylate nitrosohemoglobin to synthetise glycosylated nitrosohemoglobin.Study the effects of heating time and temperature, pH, and sugar content onglycosylation of nitrosohemoglobin and determine the optimum process parametersby orthogonal experiment; compare the stability、solubility、emulsification and so onof nitrosohemoglobin and glycosylated nitrosohemoglobin; discuss the application ofglycosylated nitrosohemoglobin in meat processing. The main contents are asfollows.1st. The synthesis of glycosylated nitrosohemoglobinStudy the effects of heating time and temperature, pH, and sugar content onglycosylation of nitrosohemoglobin and determine the optimum process parametersby orthogonal experiment; identify the products by using UV-visible absorption curveand electrophoresis. The optimum process parameters was: add2%glucose solution5.75ml to20ml nitrosohemoglobin, and adjust the pH to4.5, the heating temperature50℃, the heating time20min; seen from the UV-visible absorption curve, the iron ofglycosylated hemoglobin remains six-coordinated.2nd. The properties contrast between nitrosohemoglobin and glycosylatednitrosohemoglobinDry nitrosohemoglobin and glycosylated nitrosohemoglobin by freeze dying andspray drying; compare the stability, solubility and emulsifying of nitrosohemoglobin and glycosylated nitrosohemoglobin obtained by freeze dying and spray drying. Theresults was that the solubility and emulsifying by freeze drying were better than spraydrying and the stability, solubility and emulsifying of glycosylated nitrosohemoglobinwere better than nitrosohemoglobin no matter what kind of drying method.3rd. The application of glycosylated nitrosohemoglobin in stewed meatprocessingApply the glycosylated nitrosohemoglobin to stewed meat processing, andcombine the results of the sensory evaluation and instruments measurement todetermine the effect of application. The color of the products was bright, stable andlasting; the flavor was unique and the NO2-residue reduced significantly achievingthe purpose of low nitrate.