蛇肉及其有限酶解液营养成分的分析  

ANALYSIS OF THE NUTRIENT COMPONENTS OF SNAKE MEAT AND ITS LIMITED ENZYME-HYDROLYZED SOLUTION

作　　者：吴苏喜[1] 郭振华[1] 

机构地区：[1]长沙理工大学,湖南长沙410015

出　　处：《河南工业大学学报（自然科学版）》2005年第1期62-64,67,共4页Journal of Henan University of Technology：Natural Science Edition

基　　金：湖南省普通高校青年骨干教师培养基金项目.

摘　　要：对蛇肉及其有限酶解液营养成分进行了分析.结果表明:蛇肉含有丰富的蛋白质、维生素和矿物元素,而且构成其蛋白质的氨基酸种类齐全,必需氨基酸含量丰富,其营养价值高于牛肉、鸡肉、鱼肉等肉制品;水解度为22 3%的蛇肉有限酶解液含有蛇肉的全部营养素(蛋白质除外)种类,该有限酶解液还含有平均相对分子质量为538的低肽分子近3%,这些低肽分子占酶解液中总氨基酸含量的56 28%,而游离氨基酸只占总氨基酸含量的43 72%.<Abstrcat> The results showed: snake meat contains rich vitamins, minerals and proteins which contain all kinds of protein amino acids including a large amount of all the essential amino acids. The nutritional value of snake meat is higher than that of thin beef, chicken meat, fish meat, and some other meat products. The snake meat product of which 22.3 percent was enzyme hydrolyzed contains all kinds of nutrient components (except protein) of the original snake meat. The limited enzyme-hydrolyzed product contains about 3 percent oligo-peptides whose average relative molecular weight is 538 Dalton. These oligo-peptides account for 56.28 percent of the total amino acids, the free amino acids account for only 43.72 percent.

关 键 词：蛇肉 有限酶解 低肽 营养成分 

分 类 号：TS201.2[轻工技术与工程—食品科学]