Study On Synthesis And Application Of Glycosylated Nitroso-hemoglobin

The study took the hemoglobin withdrew from duck blood as the research object, added on nitroso group through reaction with nitrite, changed its material's stability through Maillard reaction with chitosan, formed the new safe food coloring truly,which was enable to applicate in the meats processing industry and other food industry.The conclusion of the study is:1. The result of experiment showed that the best parameter of the preparation of Glycosylated Nitroso-hemoglobin was: HbNO: chitosan=4: 1, the temperature and the time of heating was 52℃and 14min,pH was 5.3.2. The pigment product of Glycosylated Nitroso-hemoglobin was produced by the way of vacuum freeze-drying method, which was composed of hemoglobin (75%), moisture content (4.3%), ash (4.1%) and sodium nitrite (905mg/kg). It was red liquid when the product was dissolved in water and diluted at 200 to 300 times, so it could be used as edible red pigment used in food processing.3.The Soret peak of the product moved to the red 433nm, and a large and slow peak was formed from 530-570nm in the visible range. The heme iron was still six coordinate conditions, according the peak.4. The new powdery pigment's product, dispersed under the magnetic force agitation, and dissolved in distilled water in 94.0%, so its solubility was well.5. The solution of the pigment was scarlet red in the direct light exposure first, and changed to pale slightly after five days. As the number of days was increasing gradually, the color was shoaling gradually. Most of Protein became precipitation after twenty days. Its stability was well under the indoor natural light illumination, and the color changed small in the long time, and the state of solution was quite stable, and also less protein became precipitation. The stability of color of the pigment was well in the dark place, and there was almost no precipitation changed from protein6. Temperature had little effect on the stability of pigment. With temperature increasing and time growing, the stability of pigment was still well, and there was no more protein becoming precipitation. The pH value had little effect on the stability of pigment, so the application of the pigment was wide.7.Except Fe³⁺, the several other metal ions had little effect on the stability of pigment, the stability of color of the pigment was well in the dark place, and there was almost no precipitation changed from protein. Therefore, it should avoid contacting with Fe³⁺ in the process of the preparation and preservation and application of the pigment. H₂O₂ had effect on the stability of pigment. With the density of H₂O₂ increasing and the time growing, the stability of pigment became worse.8. The product was non-toxic actually, according to the compound of grading standards of acute toxicity.9. The color of the sausage added the new pigment was the best, and the color of the section of the sausage was stable. The materiel's character of the product added the new pigment was well, which improved flexibility and increased the hardness of the enema section, while the sense of chewing was well. The product added the new pigment was no significant difference from the product without adding the new pigment in protein, fat and water content, but the residual sodium nitrite was significantly reduced.