不同前处理方式对牡蛎肽营养成分的影响
目的 探讨新鲜牡蛎肉不同前处理方式对所得牡蛎肽营养成分的影响。方法 选择2种前处理方式, 对所得牡蛎肽的基本成分、氨基酸、牛磺酸、锌、硒、多肽的含量以及相对分子质量的分布进行对比分析。结果 新鲜牡蛎肉直接酶解得到的牡蛎肽A牛磺酸的含量为96.79 g/kg, 而蒸煮弃去汤液后酶解所得的牡蛎肽B的含量为49.50 g/kg; 牡蛎肽B锌和硒的含量明显低于牡蛎肽A中的含量(P<0.05); 牡蛎肽A中游离氨基酸总量是牡蛎肽B的3.13倍, 但牡蛎肽B中多肽的含量是牡蛎肽A中的1.55倍; 对于分子量180~1000 u组分, 牡蛎肽A和牡蛎肽B中的含量分别占39.00%和69.39%。结论 新鲜牡蛎肉经过微沸蒸煮弃去汤液后再制备牡蛎肽, 将损失大量的游离氨基酸、牛磺酸和锌、硒等可溶性营养成分。
Objective To investigate the effect of different fresh oyster meat pretreatment methods on the nutrient content of oyster peptide. Methods Two pretreatment methods were chosen, and the basic component, free amino acid, taurine, zinc and selenium, polypeptide content, and the molecular weight distribution in oyster peptide made from the treated oysters were analyzed and compared. Results Taurine content of oyster peptide A made from fresh oyster meat without any pretreatment was 96.79 g/kg, and the content of oyster peptide B made from fresh oyster meat with micro boiling and abandoning soup was 49.50 g/kg. The contents of zinc and selenium in oyster peptide B were significantly lower than those in oyster peptide A (P<0.05). The total amount of free amino acids in oyster peptide A was 3.13 times that of oyster peptide B. However, the content of polypeptide in oyster peptide B was 1.55 times of oyster peptide A. For components with molecular weight of 180~1000 u, the contents of oyster peptide A and oyster peptide B were 39.00% and 69.39%, respectively. Conclusion Oyster peptide which is prepared after fresh oyster meat with boiling and abandoning soup will lost too much free amino acid, taurine, zinc, selenium and other soluble nutrients.
标题：不同前处理方式对牡蛎肽营养成分的影响
英文标题：Effect of different pretreatment methods on the nutrient content of oyster peptide
作者：
李亚 烟台嘉惠海洋生物科技有限公司
刘淇 中国水产科学研究院黄海水产研究所
张娟娟 烟台嘉惠海洋生物科技有限公司
于雁飞 烟台嘉惠海洋生物科技有限公司
赵玲 中国水产科学研究院黄海水产研究所
范然然 安琪酵母股份有限公司
中文关键词:牡蛎肽,营养成分,牛磺酸,游离氨基酸,
英文关键词:oyster peptide,nutrient content,taurine,free amino acid,
发表日期：2018-05-25
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