酶解畜禽骨肉的研究进展

Research Progress on the Enzymolysis of Bone and Meat in Livestock and Poultry

[目的]介绍酶解法利用畜禽骨肉的研究进展。[方法]通过分析国内外酶解畜解禽骨肉的研究现状,指出了酶解研究中存在的问题,同时对今后的研究方向进行了探讨。[结果]酶解法已被用于利用骨蛋白及其多肽、骨钙、骨素和骨油等。但酶对骨蛋白的水解度还不高,由于酶解蛋白易产生苦味肽而使产品带有不良风味。另外,酶自身的特点也限制了它的应用范围。目前将对畜禽骨肉的酶解用于生产实践的还不多。[结论]该研究为通过酶解法合理利用畜禽骨肉提供了依据。

[ Objective ] The aim of the research wus to introduce the research progress on utilizing bone and meat of livesteck and poultry by ruing enzymolysis method. [ Method] Based on analyzing the research status of the enzymolysis of bone and meat in livestock and poultry at home and abroad, the existing problems in enzymolysis research were pointed out and the future research direction was discussed. [Result] The method of enzymolysis has been used in utilizing bone proteins and their polypeptides, bone calcium, bone extract, bone oil and so on. But the hydrolysis degree of bone protein by using enzyme was still lower. The products had bad flavor because enzymatic protein was easy to produce bitter peptides. Besides, the enzyme own characteristics also limited its application range. At present, the enzymolysis of bone and meat in livestock and poultry had little been used in the production. [ Conclusion] The research provided basis for utilizing bone and meat of livestock and poultry by using the method of enzymolysis.