猪血制取食用脱色蛋白粉的研究

<正> 全猪血中除含丰富的蛋白质(约19％)以外,还含有低分子氮化物、萄葡糖、维生素(B_(12)、B_3等)、及钙、磷、铁等矿物质,基本营养组成十分丰富,故猪血素有“液态肉”之称。随着人口的增长和人类食物结构的改善,人类对食用蛋白质的要求量越来越大,对高蛋白食品的色和味要求越来越高,

The study on the Pig-Blood Used to Make the Edible Decoloured Protein Powder

This article discusses that by applying Teichman Reaction in destroying the two coralent bonds and the two paired bonds between the four nitrogen and the one iron atoms in the heine molocules in the pig blood, the red blood cells are decoloured, the protein in it is denatured arid separated out, finally an edible decoloured protein powder is obtained through a process of centrifugal filtration and dry vaecum. Such-powder has rich and varied mutritional amnio acids and necessa ry trace elements. It is a food agent which is of high value not only in nutrition but also in medical health protection.