鸡肉蛋白质提取工艺优化及含量测定  

Optimization of Extraction Technology and Content Determination of Chicken Protein

作　　者：李丽华 罗琨炽 

机构地区：[1]梧州职业学院卫生职业教育部,广西梧州543000 [2]广西梧州制药(集团)股份有限公司,广西梧州543000

出　　处：《大众科技》2021年第7期29-31,共3页Popular Science & Technology

摘　　要：目的:细化鸡肉加工炮制方法,并在生产各工序步骤检测监控。方法:分别对鸡肉蛋白质进行加热提取与浓缩后加入适合的酶搭配进行反应,并探讨了鸡肉蛋白变性对酶的水解作用更敏感。结果:通过使用紫外-可见分光光度计测定丙氨酸含量浓度,当鸡肉蛋白受物理或化学因素影响后,失去原有的生物活性,对酶的作用敏感,易被水解。Objective:To refine the processing method of chicken,and to detect and monitor each step of production.Methods:The chicken protein was heated and extracted and concentrated to be combined with suitable enzymes.It also discusses that chicken protein denaturation is more sensitive to the hydrolysis of enzymes.Results:By using ultraviolet visible spectrophotometer to determine the concentration of alanine,when chicken protein was affected by physical or chemical factors,it lost its original biological activity,was sensitive to the role of enzyme,and was easy to be hydrolyzed.

关 键 词：木瓜蛋白酶 风味酶 鸡肉 提取 变性 丙氨酸 

分 类 号：TS201[轻工技术与工程—食品科学]