【摘要】 检验了在pH5.8的磷酸盐缓冲系统和磷酸盐-乳酸缓冲系统条件下,各种糖对血红蛋白(Hb)在冷冻贮藏中氧化抑制的效果。结果表明:低温冷冻时,在pH5.8的磷酸盐缓冲系统条件下,多数糖对Hb没有明显的氧化抑制作用,只有果糖、半乳糖、甘油、麦芽糖具有较弱的抑制效果。而在磷酸盐-乳酸缓冲系统条件下,试验所用各种糖(果糖、半乳糖、甘油、麦芽糖、蔗糖、海藻糖、葡萄糖、甘露糖)对Hb均有明显的氧化抑制作用,与磷酸盐缓冲系统相比,平均抑制率约在30%以上。这个结果说明在磷酸盐-乳酸缓冲体系中,各种糖对于血红素蛋白质具有较好的诱导体稳定作用,若将其用于食用鲜肉或成熟期(pH5.8)肉的低温贮藏过程中,对色素蛋白质Mb和Hb的氧化抑制可能会起到良好的效果。更多还原

【Abstract】 The influence of inhibition in various kinds of carbohydrate on Met-Hb in freeze preserving was carried out in the pH5.8 phosphate buffer system and phosphate-lactic acid buffer system.The result shows that most carbohydrates do not really inhibit of oxidizing Hb in freezing under pH5.8 phosphate buffer system condition.Fructose,galactose,glycerol,maltose have limited inhibiting effect only.But under the phosphate-lactic acid condition,they obviously inhibited the oxidizing Hb with various kinds of carbohydrate(fructose,blycerol,galactose,maltose,sucrose,trehalose,glucose,and mannose).The increasing of inhibition in PB-La system is about 30% on average more than that of PB system.The results proved that PB-La system can increase the function of protection of various kinds of carbohydrate into Hb.更多还原