欢迎您！东篱公司
退出
-
申报数据库
-
立项数据库
-
成果数据库
-
项目获奖数据库
中文摘要：
将鸡骨泥采用蛋白酶酶解和混菌发酵处理，对原料、酶解产物和发酵产物中的活性成分进行分析并对其抗氧化活性进行研究，结果表明：酶解和发酵处理可使鸡骨泥的活性成分含量显著提高，尤其是经酶解-发酵联用技术处理样品后多肽、氨基酸态氮、总酸和呈味核苷酸二钠的含量较酶解产物进一步提高17．61％，38．93％，164．74％和32．959，6。抗氧化实验结果表明：相同试样浓度下样品对DPPH和羟基自由基的清除能力大小顺序为发酵产物〉酶解产物〉原料，表明酶解-发酵技术不仅可以提高原料的利用率和风味，还可增强其营养保健功能。
英文摘要：
Comparison of active components and antioxidant activity of chicken bone paste processed by enzymolysis and fermentation are performed. The results show that the enzyrnolysis and fermentation technology could significantly increase the active components＇content, especially the enzymolysis-fermentation technology. The content of polypeptide, amino acid nitrogen, total acid and flavor nucleotides disodium in the fermentation product is increased by 17. 61%, 38.93 %, 164. 74% and 32. 95% respectively compared with the enzymatic hydrolysate. The antioxidation experiment results indicate that the order of radical scavenging activity is fermentation product, enzymatic hydrolysate and raw material. The enzymolysis-fermentation technology has not only improved the raw material utilization ratio and flavor, but also enhanced its nutrition and health function.
同期刊论文项目
同项目期刊论文
期刊信息
位置：