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53 2014

Journal of Food and Nutrition Research
Súhrny čísla 1 / 2014

Zhang, Y. – Wang, W. – Wang, X. – Zhang, J.
Bone soup: protein nutrition and enzymatic hydrolysis process optimized by response surface method
Journal of Food and Nutrition Research, 53, 2014, č. 1, s. 1-12

Yin Zhang, Key Laboratory of Meat Processing of Sichuan, Chengdu University, Chengdu, 610106, China; Department of Biological and Agricultural Engineering, University of California, One Shields Avenue, Davis, CA 95616, USA.
Tel.: +86-28-84616029; fax: +86-28-84616029, e-mail: cdu_ucdavis@126.com

Súhrn: Protein nutrition of bone soup and its enzymatic hydrolysis process were investigated. Nutrition analysis indicated that the first limiting amino acid of sheep bone soup (SBS) was cystine, and of pig bone soup (PBS) was methionine. The essential amino acid ratio, protein chemical score, and protein efficiency ratio of SBS were higher than those of PBS. These results demonstrated that the protein nutrition value of SBS was superior to that of PBS. Enzymatic hydrolysis assays indicated that papain had the best hydrolysis effect when papain, pepsin and trypsinase were compared. Quasi-target optimization results showed that the optimal process for preparing SBS was at a temperature of 82.5 °C, duration of 2.75 h, pH 3.25, and the amount of enzyme 11?500 U·g-1. Verification test confirmed the optimized process was suitable for further use in the production of SBS.

Kľúčové slová: bone soup; papain; nutrition; response surface method

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