干燥方法对猪血清物化性质影响.pdfVIP

现代食品科技 Modern Food Science and Technology 2016, Vol.32, No.10 干燥方法对猪血清物化性质的影响 张崟，熊伟，刘文龙，王新惠，张建 （成都大学肉类加工四川省重点实验室，四川成都 610106） 摘要：为了提高畜禽屠宰副产物畜禽血的综合利用，减少资源浪费，降低环境污染，本文以猪血为原料，探讨了不同干燥方式 对畜禽血血清物化性质的影响。通过比较真空干燥、鼓风干燥和冷冻干燥对血清蛋白，血清粉的复水性、可溶性肽含量、水解度及色 泽的影响，发现冷冻和鼓风干燥对血清蛋白影响较小，仅在分子量 50 ku~75 ku 之间出现部分聚合血清蛋白；真空干燥导致较多血清 蛋白聚合，产生较多分子量大于 100 ku 的蛋白质；冷冻干燥血清粉的复水性优于真空和鼓风干燥，用去离子水浸泡2 h 即可完全溶解， 而鼓风和真空干燥血清的复水性较差，不能完全溶解；冷冻干燥血清粉的可溶性肽及水解度均显著（p 0.05 ）高于鼓风干燥和真空干 燥，鼓风干燥血清粉的可溶性肽及水解度均显著（p 0.05 ）高于真空干燥；冷冻干燥血清粉的色差值显著（p 0.05 ）高于鼓风和真空 干燥样品。 关键词：血清；干燥；冷冻干燥 文章篇号：1673-9078(2016)10-220-225 DOI: 10.13982/j.mfst.1673-9078.2016.10.033 Effects of Drying Methods on the Physicochemical Properties of Pig Serum ZHANG Yin, XIONG Wei, LIU Wen-long, WANG Xin-hui, ZHANG Jian (Key Lab of Meat Processing of Sichuan, Chengdu University, Chengdu 610106, China) Abstract: To comprehensively utilize blood by-products from the livestock and poultry slaughter industries, reduce resource waste, and avoid environmental pollution, pig blood was collected as raw material and the effects of different drying methods on the physicochemical properties of blood serum were investigated. Protein patterns in blood serum, rehydration ratios, soluble-peptide content, degree of hydrolysis, and color of serum powder were adopted as indices, and the effects of vacuum, forced-air, and freeze drying on these indices were investigated and compared. The results indicated that freeze and forced-air drying altered the protein patterns in serum, with minor accumulations of new proteins at molecular weights between 50 ku and 75 ku. Vacuum drying resulted in serum-protein polymerization, producing additional protein species at molecular weights100 ku. T