摘要
研究了蛋白酶处理对鸡骨泥营养组成的影响。研究结果表明,木瓜蛋白酶适合用来水解鸡骨泥以提高游离氨基酸及钙的含量,其最优水解条件为:60℃,pH 6.5条件下,取浓度为50%的粗鸡骨泥,按照加酶量3000 U/g加入木瓜蛋白酶,水解5 h后,鸡骨泥水解液中游离氨基酸及游离钙含量分别可以达到2.0365 mg/g和0.9856 mg/g。适当微波加热预处理可以改善木瓜蛋白酶对粗鸡骨泥的水解作用。
Effects of enzymatic hydrolysis on nutritional components of chicken bone paste were investigated in this paper. Papain was selected to hydrolyze the chicken bone paste and enhance the content of free amino acids （FAAs） and calcium. The optimum conditions of papain hydrolysis were as follows： reaction temperature 60 ℃, pH 6.5, chicken born paste solution 50%, papain dosage 3000 U/g and reaction time 5 h; under which 2.0365 mg/g of total FAAs and 0.9856 mg/g of free calcium in the hydrolyte were obtained. The papain hydrolysis of chicken bone paste could be improved through proper preheating under microwave irradiation.
出处
《现代食品科技》
EI
CAS
2011年第6期618-621,629,共5页
Modern Food Science and Technology
关键词
鸡骨
木瓜蛋白酶酶解
营养组成
微波
chicken bone
papain hydrolysis
nutritional components
microwave
