食品与发酵工业 >

2021 , Vol. 47 >Issue 23: 221 - 226

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.028583

分析与检测

石斑鱼肉肽粉的氨基酸组成分析与营养价值评价

  • 徐杰 ,
  • 廖津 ,
  • 林泽安 ,
  • 唐振冬 ,
  • 范秀萍 ,
  • 孙钦秀 ,
  • 刘书成 ,
  • 苏伟明
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  • 1(广东海洋大学 食品科技学院,广东省水产品加工与安全重点实验室,广东省海洋食品工程技术研究中心,水产品深加工广东普通高等学校重点实验室,广东 湛江,524088)
    2(暨南大学 食品科学与工程系,广东 广州,510632)
    3(南方海洋科学与工程广东省实验室(湛江),广东 湛江,524088)
    4(海洋食品精深加工关键技术省部共建协同创新中心,大连工业大学,辽宁 大连,116034)
硕士研究生(范秀萍博士和刘书成教授为共同通讯作者,E-mail: fanxp08@163.com;Lsc771017@163.com)

收稿日期: 2021-07-07

  修回日期: 2021-08-08

  网络出版日期: 2021-12-31

基金资助

南方海洋科学与工程广东省实验室(湛江)资助项目(ZJW-2019-06);广东普通高等学校海洋食品绿色加工技术研究团队(2019KCXTD011);广东省大学生创新创业训练计划项目(S201810566063)

收起

Amino acid composition analysis and nutrition value evaluation of peptide powder from grouper muscle

  • XU Jie ,
  • LIAO Jin ,
  • LIN Ze’an ,
  • TANG Zhendong ,
  • FAN Xiuping ,
  • SUN Qinxiu ,
  • LIU Shucheng ,
  • SU Weiming
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  • 1(College of Food Science and Technology,Guangdong Ocean University,Guangdong Provincial Key Laboratory of Aquatic Product Processing and Safety,Guangdong Provincial Engineering Technology Research Center of Marine Food,Key Laboratory of Advanced Processing of Aquatic Products of Guangdong Higher Education Institution,Zhanjiang 524088,China)
    2(Department of Food Science and Engineering,Jinan University,Guangzhou 510632,China)
    3(Southern Marine Science and Engineering Guangdong Laboratory,Zhanjiang 524088,China)
    4(Collaborative Innovation Center of Seafood Deep Processing,Dalian Polytechnic University,Dalian 116034,China)

Received date: 2021-07-07

  Revised date: 2021-08-08

  Online published: 2021-12-31

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摘要

以珍珠龙胆石斑鱼鱼肉为材料,采用生物酶解法制备蛋白酶解产物并进行超滤处理,分析了酶解产物和各超滤组分的粗蛋白含量和氨基酸组成,评价其营养价值。结果表明,珍珠龙胆石斑鱼的酶解产物和各超滤组分的粗蛋白含量为63.41%~67.53%,胶原蛋白含量为3.65%~5.97%,必需氨基酸含量占总氨基酸含量的比例为67.09%~71.52%;酶解产物和各超滤组分的必需氨基酸组成齐全、含量丰富、比例相对均衡,具有较高的营养价值。经过超滤分离的石斑鱼肉肽粉可作为具有多种生物活性功能产品的优质原料。

关键词： 酶解产物; 蛋白质; 氨基酸; 营养价值; 珍珠龙胆石斑鱼

本文引用格式

徐杰 , 廖津 , 林泽安 , 唐振冬 , 范秀萍 , 孙钦秀 , 刘书成 , 苏伟明 . 石斑鱼肉肽粉的氨基酸组成分析与营养价值评价[J]. 食品与发酵工业, 2021 , 47(23) : 221 -226 . DOI: 10.13995/j.cnki.11-1802/ts.028583

Abstract

Using grouper muscle as material, enzymatic hydrolysate was prepared by biological enzymatic hydrolysis and was separated by ultrafiltration. The crude protein content and amino acid compositions of enzymatic and ultrafiltration hydrolysate were analyzed, and their nutritional value was evaluated. The results showed that the crude protein content of enzymatic and ultrafiltration hydrolysate was 63.41%-67.53% and the content of collagen was 3.65%-5.97%. The ratio of essential amino acids to total amino acids was 67.09%-71.52%. The essential amino acids of enzymatic and ultrafiltration hydrolysate were complete, rich and relatively balanced in proportion which with high nutritional value. The peptide powder from grouper muscle separated by ultrafiltration provides high quality raw materials for the development of products with a variety of bioactive functions.

Key words： enzymatic hydrolysate; protein; amino acid; nutrition value; Epinephelus fuscoguttatus×E.lanceolatus

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