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查,且含量较高,含量最高的为精氨酸(1.349g/L),其次为谷氨酸(1.246 g/L)。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。
In this paper,nutrition analysis and debittering research on emzymatic hydrolysate of chicken bone were introduced.Results showed that the enzymatic hydrolysate contained seventeen kinds of the amino acids,in which all the essential amino acids content except for tryptophan were analyzed.The highest content thereinto was arginine（1.349g L-1）,while the next was glutamic acid（1.246 g L-1）.However,the content of calcium and phosphorus were lower,not in proportion as 2：1.The debittering experiment indicated that 1% glycin and 7% glucose exhibited efficient debittering effect,1：3 complex protease and flavor enzymes made the bitter value decreased and the hydrolysate taste soft.
出处
《肉类工业》
2010年第11期40-43,共4页
Meat Industry
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
