Food and Fermentation Industries >

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

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

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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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

Cite this article

XU Jie , LIAO Jin , LIN Ze’an , TANG Zhendong , FAN Xiuping , SUN Qinxiu , LIU Shucheng , SU Weiming . Amino acid composition analysis and nutrition value evaluation of peptide powder from grouper muscle[J]. Food and Fermentation Industries, 2021 , 47(23) : 221 -226 . DOI: 10.13995/j.cnki.11-1802/ts.028583

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