蛇肉有限酶解后营养成分的变化  

Change of the nutrition content in snake meat after being partially hydrolyzed by enzyme

作　　者：刘瑞兴[1] 吴苏喜[1] 董君英[1] 刘菁 

机构地区：[1]长沙理工大学,湖南长沙410076 [2]湖南省食品质量监督检测所,湖南长沙410011

出　　处：《食品与机械》2005年第4期22-23,85,共3页Food and Machinery

摘　　要：对蛇肉酶解前后营养成分的变化进行了系列研究。结果表明:蛇肉含有丰富的蛋白质、维生素(VA,VE,VB1,VB2)、矿物元素(Ca、Zn、Fe、P、Mg、Mn、Cu)和人体必需氨基酸;酶解度为22.3%的蛇肉有限酶解物除了含有原料蛇肉的全部营养素种类(蛋白质除外,它已被水解为肽和氨基酸)外,还含有平均分子量为538Dalton的低肽分子近3%(占酶解液总氨基酸含量的56.3%)。The change of nutrition content in snake-meat after Being partially hydrolyzed by enzyme was systematically investigated. The resuh obtained shows that the snake meat riches in proteins, vitamins（VA, VE, VB1, VB2）, minerals（Ca ,Zn ,Fe ,P ,Mg ,Mn ,Cu）,and all the essential amino acids; the hydrolysis product of the snake-meat with an enzymatic-hydrolysis degree of 22.3 percent contains about 3 percent oligo-peptides whose average molecular weight is 538 Dalton, as well as all kinds of nutrient content （ except proteins, which have been hydrolyzed into peptides and amino-acids. ） in the original snake-meat. Those oligo-peptides account for 56.3 percent in the total amino acid amount of the enzymatic-hydrolysis solution, whereas the free amino acids account for only 43.7 percent.

关 键 词：蛇肉 有限酶解 营养成分 低肽 酶解物 有限 必需氨基酸 总氨基酸含量 平均分子量 系列研究 

分 类 号：TS251[轻工技术与工程—农产品加工及贮藏工程]