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Arginine improves the color stability of hemoglobin powder during freeze-drying and storage

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成果类型:
期刊论文
作者:
Hou, Chengli;Song, Xuan;Li, Zheng;Wang, Wenting;Shen, Qingwu;...
通讯作者:
Zhang, Dequan
作者机构:
[Hou, Chengli; Li, Zheng; Zhang, Dequan; Song, Xuan; Wang, Wenting] Chinese Acad Agr Sci, Minist Agr & Rural Affairs, Key Lab Agroprod Proc, Inst Food Sci & Technol, Beijing, Peoples R China.
[Shen, Qingwu] Hunan Agr Univ, Coll Food Sci & Technol, Changsha, Hunan, Peoples R China.
[Zhang, Dequan] Chinese Acad Agr Sci, Inst Food Sci & Technol, Beijing, Peoples R China.
通讯机构:
[Zhang, Dequan] C
Chinese Acad Agr Sci, Inst Food Sci & Technol, Beijing, Peoples R China.
语种:
英文
关键词:
arginine;blood;color;hemoglobin;stability
期刊:
FOOD SCIENCE & NUTRITION
ISSN:
2048-7177
年:
2019
卷:
7
期:
5
页码:
1677-1684
基金类别:
Fundamental Research Funds for Central Non-Profit Scientific Institution, Grant/ Award Number: No. S2016JC11; National Agricultural Science and Technology Innovation Program in China; National Special Support Program for High-level Personnel Recruitment
机构署名:
本校为其他机构
院系归属:
食品科学技术学院
摘要:
To increase the color stability of hemoglobin (Hb) powder, the technological conditions for arginine-hemoglobin (Arg-Hb) powder preparation were optimized by response surface methodology and the influence of arginine (Arg) on the color stability of Hb powder was evaluated. Results showed that: (a) Arg-Hb powder had better colors (less MetHb% and higher a* value) than Hb powder (p < 0.05); (b) using MetHb% as an indicator, the optimal conditions to prepare Arg stabilized Hb were Arg concentration of 10.5 mg/ml Hb extract, reaction pH of 10.75, and reaction temperature of 18 degrees C; (c) pH an...

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