利用酶解-发酵联用技术提高猪骨泥的功能性  

Improvement of functionality of Pork Bone Paste by enzymolysis-fermentation technology

作　　者：王帅楠 宗红[1,2] 陆信曜[1,2] 诸葛斌[1,2] 方慧英[1,2] 党艺文 孙进 楼笑笑 冯倩 

机构地区：[1]江南大学糖化学与生物技术教育部重点实验室,江苏无锡214122 [2]江南大学工业生物技术教育部重点实验室,生物工程学院,工业微生物研究室,江苏无锡214122 [3]浙江正味食品有限公司,浙江省调味食品制造工程技术研究中心,浙江义乌322000

出　　处：《食品与发酵工业》2015年第4期87-90,共4页Food and Fermentation Industries

基　　金：义乌市科技攻关项目2011-G1-26

摘　　要：通过对酶解-发酵组合处理猪骨泥的可溶性胶原蛋白、可吸收钙、小肽、功能性氨基酸以及抗氧化活性的分析发现：与蛋白酶酶解样品相比,经酶解-发酵处理的猪骨泥产物中可溶性胶原蛋白、小肽、可吸收性钙含量显著提高;必需氨基酸含量提高了2倍以上,鲜味氨基酸、抗氧化氨基酸分别提高了112%、142%,抗氧化活性提高了45.32%～164.23%。研究表明,酶解-发酵联用技术不仅可以提高猪骨泥原料利用率及风味,还可增强其营养保健功能。Analysis of soluble collagen,absorbable calcium,polypeptides and antioxidant activities of Pork Bone Paste processed by enzymolysis-fermentation were performed in this study. The results showed that the enzymolysisfermentation technology could significantly increase the contents of polypeptides,soluble collagen and absorbable calcium. Compared to the sample processed by enzymolysis,the contents of essential amino acids were increased 2-fold,The contents of umami amino acids and antioxidant amino acids were increased more than 112% and 142%,respectively. Antioxidant capacity was increased by 45. 32%-164. 23%. The results showed that enzymolysis-fermentation technology had not only improved the raw material utilization and flavor,but also enhanced its nutrition and functionality..

关 键 词：猪骨泥 酶解-发酵 可溶性胶原蛋白 抗氧化活性 

分 类 号：TS251.9[轻工技术与工程—农产品加工及贮藏工程]