摘要
蛋壳膜(ESM)是位于蛋壳与蛋清间的双层薄膜,酶法溶解后可获得乙酰氨基葡萄糖半乳糖、葡萄糖醛酸、透明质酸、硫酸软骨素等可溶性高分子化合物和短肽类易溶蛋白,肽类的相对分子质量主要集中在261～2034Da间,大多为低聚肽。蛋膜肽水解液的必需氨基酸含量为34.51%,鲜味氨基酸含量为21.94%,药效氨基酸含量为41.53%,多糖含量为6.18%。通过正交实验得到蛋膜功能性饮料的最佳配方:蛋膜肽水解液浓度为2.0%,橙汁浓度为5.0%,柠檬酸用量为0.23%,羧甲基纤维素钠(CMC-Na)用量为1.0%,蔗糖浓度为5.5%,研制的饮料具有很高的营养保健功能,产品质量符合标准。
Eggshell membrane is double film,located between the shell and egg white.There are acetylglucosamine galactose,glucuronic acid, hyaluronic acid, chondroitin sulfate and other soluble polymers and soluble peptides proteins after enzymolysis.The molecular weight of peptide is mainly concentrated between 261 and 2034Da,mostly oligomeric peptides.The content of essential amino acid is 34.51%, flavor amino acid is 21.94%0 medicine amino acid is 41.53%, polysaccharide is 6.18%. By orthogonal functions to get best drink prescription of eggshell membrane：concentration of eggshell membrane hydrolyzate peptide was 2.0%, sucrose was 5.5%,orange juice was 5.0%, citric acid was 0.23%, sodium carboxymethycellulose （CMC-Na）was 1.0%.That drinks had a high nutrition and health functions,the quality of product checks out.
出处
《食品工业科技》
CAS
CSCD
北大核心
2010年第1期256-259,共4页
Science and Technology of Food Industry
关键词
蛋壳膜
多糖
配方
氨基酸
eggshell membrane
polysaccharide
prescription
amino acid
