| 鸡肉蛋白质组成与分离研究 |
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| 引用本文： | 周雪松,赵谋明,林伟锋,芮汉明,刘通讯.鸡肉蛋白质组成与分离研究[J].食品与发酵工业,2005,31(10):9-12. |
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| 作者姓名： | 周雪松 赵谋明 林伟锋 芮汉明 刘通讯 |
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| 作者单位： | 华南理工大学轻工与食品学院,广州,510640 |
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| 摘 要： | 对鸡肉蛋白构成进行了分离与测定,研究结果表明,鸡肉蛋白中水溶性部分占49.23%,盐溶性部分占13.72%,总基质蛋白占37.03%。鸡肉蛋白氨基酸组成比例均衡,且鲜味氨基酸、支链氨基酸、抗氧化性氨基酸、精氨酸、赖氨酸含量高,但在鸡肉蛋白各组分中含量存在较大的差异。鸡肉原料及其各组分蛋白疏水性值计算表明,除了非蛋白氮中蛋白的疏水性值较低(697.92Cal/mol)外,其余均在1138.66～1457.83Cal/mol之间。
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| 关 键 词： | 鸡肉 蛋白组成 分离 疏水性值 |
| 收稿时间： | 08 5 2005 12:00AM |
| 修稿时间： | 2005-08-05 |
Study on Isolation and Protein Composition of Chicken Meat |
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| Zhou Xuesong,Zhao Mouming,Lin Weifeng,Rui Hanming,Liu Tongxun.Study on Isolation and Protein Composition of Chicken Meat[J].Food and Fermentation Industries,2005,31(10):9-12. |
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| Authors: | Zhou Xuesong Zhao Mouming Lin Weifeng Rui Hanming Liu Tongxun |
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| Affiliation: | College of Light Industry and Food, South China University of Technology, Guangzhou 510640, China |
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| Abstract: | Chicken meat protein was isolated and analyzed in this paper. The results showed that the amount of the water-soluble fraction, the salt-soluble fraction and stroma protein in chicken meat protein was 49.23%, 13.72 % and 37.03 % respectively. Chicken meat protein had a well-balanced amino acid composition. The contents of delicious amino acids, branched-chain amino acid, antioxidative amino acids, Arg and Lys were high. It also showed that the obvious content differences between chicken meat and its protein fractions. The hydrophobicity values of chicken meat and its protein fractions were from 1 138.66-- 1 457.83Cal/mol except that the hydrophobicity value of non-protein nitrogen was 697.92Cal/mol. |
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| Keywords: | chicken meat protein composition isolation hydrophobicity value |
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