对蛇肉及其有限酶解液营养价值的研究  

Research on the nutritional value of snake meat and its limited enzymic hydrolysate

作　　者：吴苏喜[1] 刘瑞兴[1] 董君英[1] 

机构地区：[1]长沙理工大学,湖南长沙410076

出　　处：《食品工业科技》2005年第9期84-86,共3页Science and Technology of Food Industry

摘　　要：蛇肉是一种珍贵的传统保健食品资源,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、Ccu)和人体必需氨基酸,其营养价值高于牛肉、鸡肉、鱼肉等肉制品;22.3%水解度的蛇肉酶解液含有蛇肉的全部营养素(蛋白质除外)种类,其营养价值明显优于牛奶、豆浆,甚至优于豆腐脑;该有限酶解液还含有平均分子量为538Da的低肽分子近3%(这占酶解液总氨基酸含量的56.3%),这说明蛇肉蛋白的这种有限酶解物是一种低肽含量占优势的低肽/游离氨基酸混合物。根据现代低肽吸收理论,它比原料蛇肉更易消化吸收,因而更有营养价值和保健功能。Snake meat is a traditional health food that contains rich proteins, vitamins （VA,VE,VB1,VB2）, minerals （Ca,Zn,Fe,P,Mg,Mn,Cu）, and all the essential amino acids. Its nutritional value is higher than that of lean beef, chicken meat, fish meat, and some other meat products. The snake-meat product with an enzymatic hydrolysis degree of 22.3% also contains all kinds of nutrition elements （except protein） found in the snake meat material, and has much better nutritional value than milk, soybean milk and even jellied bean curd. This limited enzymic product contains about 3 percent oligo-peptides whose average molecular weight is 538 Dalton. Those oligo-peptides account for 56.3 percent of the total amino acid, whereas the free amino acids account for only 43.7 percent, which shows that this limited hydrolysis product of snake-meat protein is a kind of mixture of oligo-peptide and free amino-acid, where oligo-peptide is more than free amino-acid. So it is easier to be absorbed, more nutritious and more healthful than the snake meat itself.

关 键 词：蛇肉 有限酶解 低肽 营养价值 

分 类 号：TS251.2[轻工技术与工程—农产品加工及贮藏工程]