| 酶解牛肉多肽粉的营养评价 |
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| 引用本文： | 谢贞建,唐远谋,孙俊梅,张坤琼,陈世伟,王卫.酶解牛肉多肽粉的营养评价[J].成都大学学报(自然科学版),2014(1):17-19. |
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| 作者姓名： | 谢贞建 唐远谋 孙俊梅 张坤琼 陈世伟 王卫 |
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| 作者单位： | [1]成都大学肉类加工四川省重点实验室,四川成都610106 [2]成都大学金牛校区管委会,四川成都610083 [3]成都大学生物产业学院,四川成都610106 |
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| 基金项目： | 肉类加工四川省重点实验室开放基金（13-R12）、成都大学校科技基金（2013XJZ13）资助项目. |
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| 摘 要： | 牛肉经酶解后喷雾干燥,得到酶解牛肉多肽粉,对其进行营养成分分析结果显示:其蛋白质含量87.5%,总脂肪含4.54%,氨基酸种类齐全,构成比例符合WHO/FAO标准,其人体需要量最大的赖氨酸和亮氨酸含量高,对人体有益元素含量由高到低分别为Mg、Ca、Zn、Fe、Cu.富含维生素E、B1、B2.酶解牛肉多肽粉是一种高蛋白、低脂肪的功能性保健品,具有很高的开发潜力.
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| 关 键 词： | 酶解牛肉 多肽粉 营养评价 氨基酸分析 |
Nutritional Evaluation of Enzymatic Hydrolysis Beef Peptide Powder |
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| XIE Zhenjian,TANG Yuanmou,SUN Junmei,ZHANG Kunqiong,CHEN Shiwei,WANG Wei.Nutritional Evaluation of Enzymatic Hydrolysis Beef Peptide Powder[J].Journal of Chengdu University (Natural Science),2014(1):17-19. |
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| Authors: | XIE Zhenjian TANG Yuanmou SUN Junmei ZHANG Kunqiong CHEN Shiwei WANG Wei |
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| Institution: | 1 .The Key Lalxa＇atory for Meat Processing (f Siclman Province, Cengdu University, Chengdu 610106, China; 2.Jinniu Campus Management Committee, Chengtu University, Chengdu 610083, China; 3. School of Biological Industry, Chengdu University, Chengttu 610106, China) |
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| Abstract: | Enzymatic hydrolysis beef peptide powder is obtained after beef is catalyzed by alkaline protein- ase and then spray-dried. Its nutrient analysis shows that the contents of crude protein and crude fat are 87.5% and 4.54% respectively.The peptide powder contains full range of amino acids,and the composi- tion ratio of various amino acids is in accord with WHO/FAO standards. The contents of lysine and leucine needed most in human body are especially high. The beneficial metal elements sorted by content size in de- scending order are Mg, Ca, Zn, Fe, Cu. Vitamin E, B1 and B2 are rich too. These results indicate that the enzymatic hydrolysis beef peptide powder is a promising functional health product with high protein and low fat. |
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| Keywords: | enzymatic hydrolysis beef peptide powder nutritional evaluation amino acid analysis |
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