草鱼多肽的营养价值及添加鱼蛋白面包的研制

Nutritional Value Estimate of Grass Carp Peptides and Process of Added Fish Protein into Bread

用碱性蛋白酶水解草鱼蛋白制备草鱼多肽,研究了草鱼多肽的营养价值,并将酶解后的未水解蛋白质应用于面包加工中。草鱼多肽的化学评分(CS)、氨基酸评分(AAS)、营养指数(NI)、必需氨基酸指数(EAAI)、生物价(BV)和氨基酸比值系数分(SRCAA)的数据表明草鱼蛋白是一种优质的蛋白质资源。添加鱼蛋白面包的感官评价随着蛋白质含量的增加而降低,草鱼蛋白在面包中的添加量应该控制在5%以下,质构仪TPA测试和面包的感官评分有很好的相关性。

The nutritional value of grass carp polypeptide and the residue applied to bread after enzymolysis processing were researched. Alcalase was used to hydrolyze grass carp proteins. The results showed that of CS, AAS, NI, EAAI, BV and SRCAA showed that grass carp polypeptide was a high quality protein. Sensory evaluation of fish bread increases with the protein content decreased, the amount of grass carp protein added in the bread should be controlled below 5%： Texture Analyzer TPA tests and sensory evaluation of bread had a good correlation.