鸡酶解液中苦味肽的提取及微生物法脱苦的研究

食品科学 ›› 1999, Vol. 20 ›› Issue (10): 10-12.

鸡酶解液中苦味肽的提取及微生物法脱苦的研究

刘通讯, 林勉, 杨兰

华南理工大学食品工程系

出版日期:1999-10-15 发布日期:2011-12-06

Extraction of bitter peptides in the enzymatic hydrolysate of chicken and study on its debittering by microbe

LIU Tong-Xun, LIN Mian, YANG Lan

Online:1999-10-15 Published:2011-12-06

摘要/Abstract

摘要： 从鸡酶解液中提取出苦味肽并对其氨基酸组成进行分析，然后用乳酸菌和酿酒酵母对苦味肽的水解效果及水解前后氨基酸组成的变化进行了研究与分析。

关键词: 苦味肽, 鸡酶解液, 微生物法脱苦

Abstract: Bitter peptides are extracted from hydrolysate of chicken and its composition of amino acids is analyzed.Then the hydrolysis effect of bitter peptides is studied by using endoenzyme from Lactobacillus and Brewing Yeast,and the change of aminos acids content is analyzed before and after hydrolysis.

Key words: Bitter peptides enzymatic hydrolysate of chicken microbial dbittering

刘通讯, 林勉, 杨兰. 鸡酶解液中苦味肽的提取及微生物法脱苦的研究[J]. 食品科学, 1999, 20(10): 10-12.

LIU Tong-Xun, LIN Mian, YANG Lan. Extraction of bitter peptides in the enzymatic hydrolysate of chicken and study on its debittering by microbe[J]. FOOD SCIENCE, 1999, 20(10): 10-12.

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