Study On Preparation And Application Of Glycosylated Nitroso-hemoglobin

The study was focused on finding out a systematic way of Nitroso-Hemoglobin glycosylation method and researching the stability of glycosylated production,finally investigated the viable application of glycosylated nitroso-hemoglobin in preserved ham product by application test in processing of cured meat,which could applicate in the meat processing industry and food industry.The major research content and results were as follows:1.The research ascertained a systematic way of Nitroso-Hemoglobin glycosylation method,The study took the hemoglobin withdraw from pig blood as the materia,preparing Nitroso-Hemoglobin,which reacted with chitosan by its thermal stability.The influences of concentration of NO-Hb and saccharide,pH of the solution,the heat temperature and time on glycosylation reaction were studied.The single factor and response surface experiments results indicated that the proportion of concentration of NO-Hb and chitosan was 4.16:1,pH of reaction solution was 5.6,the heat temperature was 50.5℃,heat time was 15.7 minute.2.Nitroso-hemoglobin was dried by the way of vacuum freeze-drying,which was composed of hemoglobin(78.12%),mositure content(3.76%),ash(4.08%)and sodium nitrite(885mg/kg), solubility was 95.6%.It was red liquid when the glycosylated nitroso-hemoglobin was dissolved at 200 to 300 times,so it could be used as edible red pigment in meat processing.3.The stability of glycosylated nitroso-hemoglobin was discussed in comparison with encapsulated NO-Hb.Took Two pigments in different storage way,the absorbency of glycosylated nitroso-hemoglobin always higher than that of encapsulated NO-Hb,so the stability of glycosylated nitroso-hemoglobin was better than encapsulated NO-Hb; in three storage way(room temperature,4℃cold storage,-25℃freeze),the effect of storage was best in-25℃freeze;the stability of two pigments all varied greatly with increased time under the indoor natural light illumination; the stability of color of the glycosylated nitroso-hemoglobin was good in the dark place,and there was almost no precipitation of protein.H2O2 had bad marked effect on the stability of two pigments;temperature had little effect on the stability of glycosylated nitroso-hemoglobin;Cu2+,Fe3+ had significant effect on the stability of two pigments the others had little effect on the stability of glycosylated nitroso-hemoglobin; the pH value had little effect on the stability of glycosylated nitroso-hemoglobin,so the application of glycosylated nitroso-hemoglobin was wide.4.The application of the glycosylated nitroso-hemoglobin was discussed in production of preserved ham.The color of the preserved ham added the glycosylated nitroso-hemoglobin was the bestand the color of the section of the preserved ham was stable;The result of sensory valuation indicated that the product added the glycosylated nitroso-hemoglobin was well in color,hardness,flexibility and the sense of chewing, which was in accord with the result of the material's character; The product added the glycosylated nitroso-hemoglobin was not significantly different from the product without adding the glycosylated nitroso-hemoglobin in protein, water content and fat,however the residual sodium nitrite was reduced significantly, only 9.04mg/kg after laying 28 days.