摘要
本实验以美拉德(Maillard)反应产物(MRPs)的风味为判断依据,以水解度(DH)为动物蛋白酶解液(Maillard反应底物之一)的特征性指标,根据MRPs的风味确定动物蛋白水解液的最佳水解度,通过木瓜蛋白酶水解鸡骨泥水解工艺的研究,得出酶解的最佳工艺参数为:温度55℃,pH6.0,时间4h,E/S为5000U/g。通过氨基酸自动分析仪和GC-MS气相色谱质谱联用仪测定其游离氨基酸和脂肪酸,结果表明:鸡骨泥中含有丰富的钙、铁、锌、硒和一定量的蛋白质,脂肪含量较低。含有17种游离氨基酸,其中人体必需的异亮氨酸、亮氨酸、蛋氨酸、苯丙氨酸、苏氨酸、缬氨酸等8种氨基酸含量较高、比例较适合。含有的5种游离脂肪酸中人体必需的亚油酸、亚麻酸占有一定的比例。
In this experiment, enzymatic hydrolysis of animal protein was studied. The main task was to find out the optimal degree of hydrolysis （DH） of hydrolyzed animal protein （HAP） according to the flavor of Maillard reaction products （MRPs） which was used as a standard of estimation with DH as characteristic parameter for HAP, the substrate of Mail lard reaction. And the optimal technological parameters are ： papain, temperature 55 ~C, pH 6.0, and 4 hours, E/S 5000 U/g for chicken pone paste. The paper reported the contents of essential nutrients, amino acid and free fatty acid though studies on mashed chicken- bone. By automatic amino acid analyzer and gas chromatograph-mass spectrometer amino acid and fatty acid were detected. As a result, there are affluent calcium, phosphorus, iron, zincum, and some proteins and low-content fats in mashed chicken-bone. It contains seventeen free amino acids and human essential isoleucine, leucine, methionine, phenylalanine, threonine, valine etc. eight amino acid of high content and reasonable proportion, and also it contains five free fatty acids with human essential linolenic acid and linolic acid.
出处
《食品科学》
CAS
CSCD
北大核心
2008年第5期162-166,共5页
Food Science
基金
国家人事部留学人员科技活动择优资助项目(国人部200306AD)
哈尔滨市归国留学人员科学研究基金项目(2005AFLXJ007)
