酶解鸡汤熬制过程中蛋白质和氨基酸的变化

利用木瓜蛋白酶适度酶解,进行常压和高压熬制,探讨鸡汤蛋白质和氨基酸的变化。结果显示:酶解鸡汤熬制过程中粗蛋白逐渐增加,30 min后呈显著性增加(p<0.05),常压熬制90 min、高压熬制30 min分别为0.848%、0.921%。可溶性蛋白逐渐增加,但常压熬制120 min仍然较低,仅为5.45 mg/g;高压熬制20 min的可溶性蛋白为6.546 mg/g,熬制70 min后高达8.372 mg/g。酶解鸡汤常压熬制过程中胶原蛋白呈显著增加(p<0.05),熬制120 min后仅为4.208%;高压熬制60 min后显著增加(p<0.05),熬制90 min后高达7.827%。酶解常压熬制和高压熬制鸡汤的氨基酸总量分别增加了13.64%、42.94%,苦味氨基酸分别增加了14.59%、53.95%。表明适度酶解和高压熬制能加快蛋白质类物质的溶出,缩短鸡汤熬制时间,但鸡汤苦味物质也有所增加。 

Changes in the protein and amino acid of limited enzymatic hydrolysis chicken soup during cooking

The change of the protein,amino acid of chicken soup on was investigated during atmospheric pressure and high pressure cooking after papain limited enzymatic hydrolysis treatment. The results showed that the contents of protein of limited enzymatic hydrolysis chicken soup increased gradually during cooking, after30 min, increased obviously( p < 0. 05), after 90 min of atmospheric pressure and 30 min of high pressure cooking,the content of protein was 0.848%,0.921%,respectively. The contents of soluble protein increased gradually,although the content of soluble protein was still low,only 5.45 mg/g,after 120 min of atmospheric pressure cooking,which was 6.546 mg/g,8.372 mg/g,respectively,after 20 min of atmospheric pressure and70 min of high pressure cooking. The content of collagen of limited enzymatic hydrolysis chicken soup increased obviously during atmospheric pressure cooking( p < 0. 05), after 120 min, only was 4. 208 %, and increased obviously(p<0.05) after 60 min of high pressure cooking,after 90 min,was 7.827%. Compared with traditional chicken soup,total amino acid increased by 13.64% and 42.94%,bitterness amino acid increased by14.59% and 53.95%,respectively. In a conclusion,the limited enzymatic hydrolysis and high pressure could promote the dissolution of protein material,shorten the time of chicken soup cooking,but the bitterness substance also increase.