酶解法提高羊骨泥营养效价的研究
首发时间:2016-03-10
摘要:以羊骨泥为原料,以氨基态氮含量、多肽含量及游离钙含量为指标,并以蛋白酶的种类、酶的添加量、酶解温度和酶解时间为实验因素进行单因素实验,再以水解度为指标,进行响应面优化,对羊骨泥酶解条件进行筛选,并对在佳酶解条件下处理的酶解骨泥进行体外模拟消化,以游离钙含量为指标,并与原料骨泥进行对比。研究结果显示:采用胰蛋白酶、添加量为0.64%、酶解温度为51.3℃、酶解时间为6h时为最有酶解条件,在此条件下,羊骨泥的水解度最高达到12.93%,由体外模拟消化实验可以得出,经过酶解的羊骨泥大大提高了钙的游离率,提高了骨泥的营养效价。
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Study on Enzymatic Hydrolysis of Sheep Bone Mud to Improve Nutritional Potency
Abstract:Study on the dissociative calcium ,amino acid nitrogen and polypeptide in the sheep bone mud effected by different kinds of protease ,addition of enzyme ,enzymatic hydrolysis temperature and enzymatic hydrolysis time ,then response surface optimization is used to derive the optimal enzymatic hydrolysis conditions.Research findings show that the degree of hydrolysis reach 12.93%when the sheep bone mud is hydrolyzed under 55℃ for 6 hours by 0.64% trypsin .The in vitro digestion experiment indicated that the nutritional potency and the healthcare function has improved when the sheep bone mud treated by the trypsin.
Keywords: Sheep bone mud Enzymatic hydrolysis Response in vitro digestion
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No.4679685113722014****
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