草鱼多肽功能性质及营养价值  

Function Properties and Nutrition Value of Grass Carp Peptides

作　　者：陈丽丽[1] 白春清[1] 袁美兰[1] 赵利[1] 毛洁[1] 

机构地区：[1]江西科技师范大学生命科学学院/江西省生物加工过程重点实验室/国家大宗淡水鱼加工技术研发分中心,江西南昌330013

出　　处：《食品科学技术学报》2016年第5期33-42,共10页Journal of Food Science and Technology

基　　金：江西省大宗淡水鱼产业技术体系项目(JXARS-04-赣中片);江西省科技厅科技支撑重大项目(20152ACF60008);江西省青年科学基金资助项目(20151BAB214023)

摘　　要：研究草鱼多肽的溶解性、起泡性、乳化性、吸湿保湿性和稳定性等功能性质,以及草鱼多肽的氨基酸组成,并评价其营养价值。结果表明草鱼多肽具有良好的功能特性。草鱼多肽粉18种氨基酸总质量分数为90.94%,必需氨基酸占总氨基酸质量分数的41.33%;草鱼多肽的生物价、必需氨基酸指数、营养指数和氨基酸比值系数分别为71.51,76.34,74.81和77.19。草鱼多肽的氨基酸组成平衡、合理,是一种优质的蛋白质资源。The solubility, foaming, emulsification, hygroscopic, moisture and stable performance of grass carp peptides were researched in this study. The amino acid content and composition proportion of grass carp peptides were also determined and the nutrition value of grass carp peptides was evaluated. The re- sults showed that the grass carp peptides had good function properties. Grass carp peptide had 18 kinds of amino acids and the content of amino acids was 90.94%. The content of essential amino acids was 41.33%. The biological value, essential amino acid index, nutritional index and amino acid ratio coeffi- cient of grass carp peptide were 71.51, 76.34, 74.81 and 77.19, respectively. The results showed that grass carp peptide had reasonable amino acids composition, which could be high-quality protein resource.

关 键 词：草鱼 多肽 功能性质 营养价值 氨基酸 

分 类 号：TS201.2[轻工技术与工程—食品科学] TS254.4[轻工技术与工程—食品科学与工程]