食品科学 ›› 2006, Vol. 27 ›› Issue (3): 100-103.

• 基础研究 • 上一篇    下一篇

南京板鸭加工过程中小肽及游离氨基酸变化的研究

  施帅, 陆应林, 徐幸莲   

  1. 南京农业大学农业部农畜产品加工与质量控制重点开放实验室
  • 出版日期:2006-03-15 发布日期:2011-09-06

Research on Changes of Peptides and Free -amino Acids During Processing of Nanjing Cured-dry Duck

   Shi-Shuai, LU  Ying-Lin, XU  Xing-Lian   

  1. Key Laboratory of Agricultural and Animal Products Processing and Quality Control,Nanjing Agricultural University, Nanjing 210095, China
  • Online:2006-03-15 Published:2011-09-06

摘要: 南京板鸭加工过程中小肽和游离氨基酸的变化对其特殊风味的形成具有重要意义。本文以不同加工阶段南京板鸭的腿肌为研究对象,探索了加工过程中小肽和游离氨基酸的变化规律。结果表明:在传统工艺条件下,蛋白质发生不同程度的降解,并随着加工工艺的进行蛋白分解量增多,小肽总量和氨基酸总量呈正相关(R2=0.86)。

关键词: 板鸭, 游离氨基酸, 蛋白质分解, 小肽

Abstract: During processing of Nanjing cured-dry duck, the changes of peptides and free-amino acid(FAA) have an importanteffects on its unique flavour. Cured-dry duck samples of different processing phases were used to study the changes of peptidesand free-amino acids by HPLC in this paper. The results showed that the level and amount of proteolysis increased with theprocessing time by traditional technology, while the amount of peptides was positively correlated with FAA contents(R2=0.86).

Key words: cured-dry duck, free-amino acids, proteolysis, peptides