单环刺螠体壁肌酶解产物的营养评价及溶解性分析  

Nutrition evaluation and solubility analysis of hydrolysate from Urechis unicinctus body wall muscle

作　　者：刘海梅[1] 王苗苗[1] 赵芹[1] 

机构地区：[1]鲁东大学食品工程学院,山东烟台264025

出　　处：《食品与机械》2016年第5期20-23,共4页Food and Machinery

基　　金：山东省高等学校发展计划项目(编号:J12LD03);山东省科技发展计划项目(编号:2012YD07013)

摘　　要：通过测定单环刺螠体壁肌水解液的氨基酸组成、NSI、TCA-NSI,计算AAS和EAAI值,分析水解液的营养品质和溶解性。结果表明,水解液中18种氨基酸种类齐全,鲜味氨基酸含量丰富,其中Glu含量最高,为218.263mg/100mL,其次为Gly和Ala,再次为Asp,水解液具有浓郁的鲜美味,是良好的海鲜调味料基料。必需氨基酸评分为96~141,Leu和Ile是两种限制性氨基酸,lys含量丰富,EAAI达到86.50,EAA含量丰富,营养价值高。pH为4.5~8.0时,水解液的NSI达到97%以上,pH为7.0时NSI最高,为99.65%,且TCA-NSI也高达99.60%,水解液具有高溶解性能。Nutrition and solubility were evaluated by assaying amino acids composition,AAS,EAAI,NSI and TCA-NSI of hydrolysate fromUrechis unicinctus body wall muscle.The results showed that there were all of 18 types of amino acids,and umami amino acids were rich. In umami amino acids, the highest was Glu,218.263mg/100 mL,followed by Gly and Ala,third for Asp.Hydrolysate had strong delicious taste and it was a good seafood seasoning base.AAS of EAA was at range of 96~141,and EAAI was86.50.They showed that EAA was rich and hydrolysate had a high nutritional value.When pH was at the range of 4.5to 8.0,nitrogen solubility index（NSI）was over 97%.Especially,when pH was 7.0,NSI reached the highest value 99.65%and TCA-NSI also reached99.60%.Hydrolysate had a high solubility.

关 键 词：单环刺螠 氨基酸 营养评价 氮溶解指数 溶解性 

分 类 号：TS254.1[轻工技术与工程—水产品加工及贮藏工程]