摘要
通过对酶解-发酵组合处理猪骨泥的可溶性胶原蛋白、可吸收钙、小肽、功能性氨基酸以及抗氧化活性的分析发现：与蛋白酶酶解样品相比,经酶解-发酵处理的猪骨泥产物中可溶性胶原蛋白、小肽、可吸收性钙含量显著提高;必需氨基酸含量提高了2倍以上,鲜味氨基酸、抗氧化氨基酸分别提高了112%、142%,抗氧化活性提高了45.32%～164.23%。研究表明,酶解-发酵联用技术不仅可以提高猪骨泥原料利用率及风味,还可增强其营养保健功能。
Analysis of soluble collagen,absorbable calcium,polypeptides and antioxidant activities of Pork Bone Paste processed by enzymolysis-fermentation were performed in this study. The results showed that the enzymolysisfermentation technology could significantly increase the contents of polypeptides,soluble collagen and absorbable calcium. Compared to the sample processed by enzymolysis,the contents of essential amino acids were increased 2-fold,The contents of umami amino acids and antioxidant amino acids were increased more than 112% and 142%,respectively. Antioxidant capacity was increased by 45. 32%-164. 23%. The results showed that enzymolysis-fermentation technology had not only improved the raw material utilization and flavor,but also enhanced its nutrition and functionality..
出处
《食品与发酵工业》
CAS
CSCD
北大核心
2015年第4期87-90,共4页
Food and Fermentation Industries
基金
义乌市科技攻关项目2011-G1-26
关键词
猪骨泥
酶解-发酵
可溶性胶原蛋白
抗氧化活性
Pork Bone Paste
enzymolysis-fermentation technology
soluble collagen
antioxidant activities
