摘要
文章主要研究了鸡腿蘑的酶解工艺和营养成分。通过木瓜蛋白酶水解鸡骨泥水解工艺的研究,得出的最佳酶解工艺参数为:温度55℃,pH6.0,时间4 h,E/S为5000 U/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游离脂肪酸,结果表明:在鸡腿蘑中含有17种游离氨基酸,其中人体不能合成的必需氨基酸的含量达到47.2%,游离脂肪酸主要是人体必需脂肪酸——亚油酸,为鸡腿蘑的深加工利用和在食品中的应用提供科学依据。
The paper mainly studied hydrolyzed and nutritive constitution of coprinus comatus, The result showed ; the most suitable technological parameters were : papain, a temperature of 55℃, pH 6.0,and for 4 hours, E/S 5000U/g for chicken pone paste. Through automatic amino acid analyzer and gas chromatograph--mass spectrometer to determine ami- no acid and fatty acid. There are seventeen amino-acids in coprionus comatus , and the con- tent of essential amino-acid is 47.2 percent, The free fatty acids mainly are human essential acid-linolic acid. The paper offer a according as science for deep machining and application in food.
出处
《中国调味品》
CAS
北大核心
2008年第11期47-50,共4页
China Condiment
基金
国家人事部留学人员科技活动择优资助项目:传统食品制作机理的研究(国人部200306AD)
哈尔市归国留学人员科学研究基金项目:蘑菇-鸡骨泥保健复合调味品的研究(2005AFLXJ007)
关键词
鸡腿蘑
水解度(DH)
最佳工艺参数
游离氨基酸
游离脂肪酸
coprinus comatus
degree of hydrolysis (DH)
the most suitable technological parameters
free amino-acids
free fatty acids