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Study on the Property of HbNO as a New Colorant for Meat Product
Author(s): 
Pages: 37-40
Year: Issue:  6
Journal: FOOD AND FERMENTATION INDUSTRIES

Keyword:  亚硝基血红蛋白稳定性溶解性色素提取吸光度;
Abstract: 研究了亚硝基血红蛋白在不同的氧化剂、温度、金属离子和pH值、常用食品辅料以及不同溶解条件下的稳定性和溶解性,结果表明:亚硝基血红蛋白对热不敏感,但对光照、氧化剂、二价铁离子敏感;pH值的改变对亚硝基血红蛋白有一定的降解作用;食品辅料、大部分金属离子对亚硝基血红蛋白无不良影响.
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