摘要
采用日立835-50型氨基酸自动分析仪测定了牛肉酶解物的氨基酸含量。结果表明:除色氨酸被水解破坏外,其他17种氨基酸含量丰富,配比良好,其氨基酸的总含量最高为12.78%,低的为0.7%,并含有其他7种人体必需氨基酸。
The amino acids content in beef hydrolysate was detected by 835-50 amino acid analyzer. The result showed that other 17 amino acids were rich and good for meat flavor, except Trp （tryptophan） was destroyed via hydrolysis. The maximum of total amino acids was 12.78%, and the minimum was 0.7%, what＇s more, other 7 essential amino acids existed.
出处
《肉类研究》
2006年第6期29-30,共2页
Meat Research
