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中文摘要：
研究了脱色猪血红蛋白酶解产物的功能性、风味和营养特性。在pH3．0～9．0，产物具有良好的溶解性；在pH值为7．0左右时，显示出良好的乳化性和乳化稳定性；深度酶解和脱色导致产物的持油性较差。脱色酶解产物没有苦味，其疏水值与Q准则相互吻合。酶解和脱色可以提高猪血红蛋白的营养特性。脱色猪血红蛋白酶解产物可作为食品原料加以利用。
英文摘要：
The functional properties, flavor and nutrition of decolorized hydrolysates obtained from porcine hemoglobin were studied. Good solubility was observed at the pH range of 3.0-9.0, good emulsifying capacity, emulsion stability at about pH 7.0, whereas the oil - holding capacity decreased extensively with hydrolysis and decolorization. The decolorized hydrolysates had no bitter taste, whose hydrophobicity data agreed with Q rule. Hydrolysis and decolorisation improved the nutritional characteristics of porcine hemoglobin. The decolorized hydrolysates of hemoglobin can be applied to the food industry.
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