Abstract：The compositions of nitrosohemoglobin, including the content of nitrite, the content of protein and the variety and the amount of amino acid and the the content of iron have been determined in this review. The result showed that the content of nitrite is 4.20mg/kg, the content of protein is 93.65%, the amount of amino acid is 78.37% and the content of iron is 0.03%. At same time,nitrogen solubility index, emulsifying activity index,water holding capacity and oil holding capacity of nitrosohemoglobin were determined compared to casein and soy protein isolate’s.The result indicated that solubility, water holding capacity and oil holding capacity were excellent but emulsifying activity was not good as casein and soy protein isolate’s.
施春权；孔保华；张天琪；邢绍平. 亚硝基血红蛋白的组成与功能——兼与酪蛋白和大豆分离蛋白作比较[J]. 肉类研究, 2008, 22(7): 30-34.
Shi Chun-quan;Kong Bao-hua;Zhang Tian-qi;Xing Shao-ping. Composition and Function of Nitrosohemoglobin——and Comparison with Casein and Soy Protein Isolate. Meat Research, 2008, 22(7): 30-34.
2008, Vol. 22 
