摘要
对鸡骨酶解液进行营养成分分析和脱苦研究,结果表明:酶解液中含有17种氨基酸,其中必需氨基酸除色氨酸外都被检出,且含量较高,含量最高的为精氨酸(1.349 g.L-1),其次为谷氨酸(1.246 g.L-1)。矿物质含量较低,其中钙和磷比不呈2∶1。1%甘氨酸和7%葡萄糖,分别用于掩蔽苦味,效果较好。用1∶3复合蛋白酶和风味酶组成的混合酶解鸡骨可降低酶解液苦味。
The nutrition analysis and debittering research on emzymatic hydrolysis of chicken bone.The result showed that the enzymatic hydrolysate consists of seventeen kind of the amino acids 1.246 g·L-1.The essential amino acids consists of all of amino acids except for tryptophan.The highest content thereinto is arginine（1.349 g·L-1）,the next is glutamic acid（1.246 g·L-1）.The content of Ca and P is lower,and the propotion is not 2∶1.The effective debittering is the 1% glycin,7% glucose,1∶3 complex protease and flavor enzymes,which made the bitter value decrease and the hydrolysate taste soft.
出处
《中国调味品》
CAS
北大核心
2011年第4期35-37,40,共4页
China Condiment
关键词
鸡骨酶解液
营养分析
脱苦
氨基酸
enzymatic hydrolysate of chicken bones
nutrition analysis
debittering
amino acid
