| 猪血中血球水解蛋白的制备及功能性质的研究之一:血球蛋白的酶水解与脱色 |
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| 引用本文： | 赖小玲,刘文群,宋洪生,吴琳琪,胡祖湧.猪血中血球水解蛋白的制备及功能性质的研究之一:血球蛋白的酶水解与脱色[J].食品工业科技,1997(2). |
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| 作者姓名： | 赖小玲 刘文群 宋洪生 吴琳琪 胡祖湧 |
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| 作者单位： | 南昌大学食品科学与工程系!330047 |
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| 摘 要： | 新鲜猪血离心后得到血球。血球经溶血、酶水解使血红蛋白释放出血色素，再辅以吸咐剂将色素除去。本文探讨了猪血球蛋白酶水解条件、各种脱色剂除色效果，确定了水解蛋白的制备工艺。制得的水解蛋白颜色微黄、色素残留量约为５％（以铁计）。
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| 关 键 词： | 猪血球 酶解作用 水解蛋白 水解度 脱色剂 |
The proteolytically hyfrolyzed of procine red blood corpuscek and its decolourized |
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| Lai Xiaoling.The proteolytically hyfrolyzed of procine red blood corpuscek and its decolourized[J].Science and Technology of Food Industry,1997(2). |
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| Authors: | Lai Xiaoling |
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| Affiliation: | Lai Xiaoling |
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| Abstract: | This paper discussed how to obtain proteolysate from porcine red blood corpuscle for foods.After red blood corpuscle separated from porcine blood was hemolyzed and proteolytically hydrolyzed,the heme was released from hemoglobin,and it was moved away by decolourizer.The most appropriate hydrolytic and decoloured conditions have been choosen.The colour of protelysate obtained based on this method was a slight yellow and remnant heme was about 5%. |
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| Keywords: | Porcine bed bind corpuscle Proteolytically hydrolyzed Proteosate Dggree of hydrolysis Decolourezed |
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