食品科学2011，Vol.32Issue(16)：93-97,5.
糖基化亚硝基血红蛋白制备工艺优化
Optimization of Preparation Process for Glycosylated Nitrosohemoglobin
刘成国 1陈瑶 2王冬冬 1罗扬1
作者信息
- 1. 湖南农业大学食品科学技术学院,湖南长沙410128
- 2. 食品科学与生物技术湖南省重点实验室,湖南长沙410128
- 折叠
摘要
Abstract
Nitrosohemoglobin was prepared from porcine hemoglobin and glycosylated with chitosan,which was selected in consideration of thermal stability.The effects of mass ratio of nitrosohemoglobin to chitosan,pH,temperature and reaction time on the glycosylation of nitrosohemoglobin were probed by one-factor-at-a-time method.Subsequently,response surface methodology,based on Box-Benhnken experimental design,was used to optimize pH,temperature and reaction time for achieving maximum absorbance at 450 nm of reaction products.The optimal glycosylation conditions of nitrosohemoglobin were determined as follows： mass ratio of nitrosohemoglobin to chitosan,4.16：1,pH 5.6,temperature 50.5 ℃ and 15.7 min.关键词
血红蛋白/亚硝基血红蛋白/壳聚糖/糖基化反应Key words
hemoglobin/nitrosohemoglobin/chitosan/glycosylation分类
轻工纺织引用本文复制引用
刘成国,陈瑶,王冬冬,罗扬..糖基化亚硝基血红蛋白制备工艺优化[J].食品科学,2011,32(16):93-97,5.
