牛骨咸味肽氨基酸分析及在模拟加工条件下功能稳定性分析  

Amino Acid Composition and Stability Analysis of Salty Peptides Derived from Bovine Bone under Simulated Processing Conditions

作　　者：李迎楠[1] 刘文营[1] 张顺亮[1] 乔晓玲[1] 陈文华[1] 曲超[1] 成晓瑜[1] 

机构地区：[1]中国肉类食品综合研究中心国家肉类加工工程技术研究中心,北京100068

出　　处：《肉类研究》2016年第1期11-14,共4页Meat Research

基　　金："十二五"国家科技支撑计划项目(2012BAD28B09)

摘　　要：以牛骨为原料酶解制备咸味肽,牛骨咸味肽中重金属含量均处于国家标准的安全范围之内,其氨基酸含量为56.25 mg/100 mg,其中甘氨酸含量最高。以咸味质量浓度值为指标,考察不同处理条件对咸味肽稳定性的影响,结果表明:咸味肽加热温度在50℃以下、加热时间在20 min以内稳定性较好,添加可食用糖对咸味肽稳定性影响不明显,添加有机酸则会降低咸味肽的稳定性。Salty peptides containing heavy metals within the safe range according to the Chinese National Standards and56.25 mg/100 mg amino acids with glycine being the most abundant amino acid were prepared by the enzymatic hydrolysis of bovine bone.The effects of heating conditions and the addition of individual sugars or organic acids on the stability of salty peptides were assessed by determining changes in sensory evaluation of salty taste using NaCl as the reference.The peptides remained stable when exposed to a temperature below 50℃ for less than 20 min.The Stability was not significantly affected by the addition of sugar but reduced by the addition of organic acid.

关 键 词：牛骨 咸味肽 重金属 氨基酸 稳定性 

分 类 号：TS251.94[轻工技术与工程—农产品加工及贮藏工程]