| 河蟹肉酶解产物的氨基酸组成分析 |
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| 引用本文： | 刘兆芳,杨静峰,董秀萍,朱莉莉,朱蓓薇.河蟹肉酶解产物的氨基酸组成分析[J].食品与发酵工业,2007,33(6):126-129. |
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| 作者姓名： | 刘兆芳 杨静峰 董秀萍 朱莉莉 朱蓓薇 |
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| 作者单位： | 大连工业大学生物与食品工程学院,辽宁大连,116034 |
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| 摘 要： | 以邻苯二甲醛为衍生剂,采用反向高效液相色谱、二级阵列检测器测定河蟹肉酶解蛋白粉的水解氨基酸及游离氨基酸组成。结果表明,河蟹肉中含有48.5%的呈味氨基酸和35.2%的必需氨基酸。与碱性蛋白酶和胰蛋白酶解粉相比,河蟹肉蛋白酶解粉中木瓜蛋白酶解粉氨基酸组成均衡,呈味和必需氨基酸含量较高,与FAO/WHO推荐的成人、学龄儿童必需氨基酸需求量模式相比,其第一限制氨基酸均是亮氨酸,氨基酸分分别达116.74和50.41。
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| 关 键 词： | 河蟹 酶解 氨基酸 高效液相色谱 |
| 修稿时间： | 2006-10-162006-12-20 |
Determination of Amino Acid Component of the Enzyme-hydrolysate in the Eriocheir sinensis Meat |
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| Liu Zhaofang,Yang Jingfeng,Dong Xiuping,Zhu Lili,Zhu Beiwei.Determination of Amino Acid Component of the Enzyme-hydrolysate in the Eriocheir sinensis Meat[J].Food and Fermentation Industries,2007,33(6):126-129. |
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| Authors: | Liu Zhaofang Yang Jingfeng Dong Xiuping Zhu Lili Zhu Beiwei |
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| Affiliation: | College of Bio~ Food Technology, Dalian Polytechnic University, Dalian 116034, China |
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| Abstract: | Amino acids component of the enzyme-hydrolysate in the Eriocheir sinensis meat were deter- mined by RP-HPLC and photo-diode array detector useing pre-column derivatisation with o-phthaldialdehyde (OPA).The resulets showed that the Eriocheir sinensis meat contained flavour amino acids and high volume of 8 essential amino acids(EAA)up to 48.5% and 35.2%,respectively.Compared with alkali protease and trypsin,the amino acids component of papain enzyme-hydrolysate was balance,and has more flavour and EAA.Compared with the FAO/WHO recommend enzyme-hydrolysate consumption patterns for adults and school-age children,Eriocheir sinensis meat has Leu as the first limited amino acid score of 116.74 and 50.41,respectively. |
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| Keywords: | Eriocheir sinensis enzyme-hydrolysate amino acids HPLC |
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