蛇肉及其有限酶解物营养价值的分析与评判  

ANALYSIS AND EVALUATION ON THE NUTRITIONAL VALUE IN SNAKE MEAT AND ITS LIMITED ENZYMIC-HYDROLYSIS SOLUTION

作　　者：刘瑞兴[1] 吴苏喜[1] 董君英[1] 

机构地区：[1]长沙理工大学,湖南长沙410076

出　　处：《食品研究与开发》2005年第6期197-200,共4页Food Research and Development

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、Cu)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538D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 food resource for people＇s health, which 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 thin beef, chicken meat, fish meat, and some other meat products. The snake-meat product with an enzymic-hydrolysis degree of 22.3 percent also contains all kinds of nutrition element （except protein） in the snake meat material, and has much better nutritional value than milk, soybean milk and even jellied bean curd. This limited enzymic-hydrolysis product contains about 3 percent oligo-peptides which average molecular weight is 538 Dalton. Those oligopeptides account for 56.3 percent in the total amino acid amount, 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 with 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：TS201.4[轻工技术与工程—食品科学]