Science and Technology of Food Industry

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Study on stability of novel hemoglobin pigment[J]. Science and Technology of Food Industry, 2013, (05): 288-290. DOI: 10.13386/j.issn1002-0306.2013.05.073
Citation: Study on stability of novel hemoglobin pigment[J]. Science and Technology of Food Industry, 2013, (05): 288-290. DOI: 10.13386/j.issn1002-0306.2013.05.073
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Study on stability of novel hemoglobin pigment

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  • The novel hemoglobin pigment was synthesized from pig red blood cells, micotinamide, D-sodium erythorbate and chitosan, and the factors affecting its stability were investigated including temperature, light, iron and pH. Nitrosohemoglobin (HbNO) was used as control in this experiment. The results showed that novel hemoglobin pigment had a better stability of temperature, light, iron and pH than that of HbNO. However, illumination and Cu2+, Fe2+, Zn2+ obvionsly affected the stability of novel hemoglobin pigment and NO-Hb. pH5～8 did not affect novel hemoglobin pigment and NO-Hb negatively.
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