乌鸡精、乌鸡肽和乌鸡汤蛋白质含量及相对分子质量分布的比较  

Study on the Black-bone Chicken's Protein Content and Relative Molecular Weight in Its Peptides,Essence and Soup

作　　者：陆路[1] 金振涛[1] 马勇[1] 蔡木易[1] 

机构地区：[1]中国食品发酵工业研究院

出　　处：《食品与发酵工业》2010年第2期155-157,共3页Food and Fermentation Industries

摘　　要：文中对乌鸡精、乌鸡肽和乌鸡汤蛋白质含量及蛋白质相对分子质量分布区间进行了比较。结果表明:乌鸡肽总蛋白质含量为84.18%,酸溶蛋白质含量为83.10%,明显高于乌鸡精和乌鸡汤;乌鸡肽的小分子蛋白质含量更高,相对分子质量140-1 000的占92.59%,更利于人体的吸收。The protein content and the molecular weight distribution of black-bone chicken peptides （BCP） , black-bone chicken essence （BCE） and black-bone chicken soup （BCS） were compared in the paper. The results showed that the protein content of BCP was 84.18% ,acid soluble protein content was 83.10% , both were much higher than that of in BCE and BCS. The molecular weight distribution study showed that the small molecular proportion of BCP was much higher than that of the BCE and BCS, the proportion of BCP molecular weight between 140 and 1000 which was easily to be absorbed by human was up to 92.59%

关 键 词：乌鸡 蛋白质 肽 相对分子质量 

分 类 号：TS264.3[轻工技术与工程—发酵工程]