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酶解畜禽骨肉的研究进展
引用本文:许雄,孙灵霞,李苗云,柳艳霞,赵改名.酶解畜禽骨肉的研究进展[J].安徽农业科学,2008,36(9):3677-3679.
作者姓名:许雄  孙灵霞  李苗云  柳艳霞  赵改名
作者单位:河南农业大学食品科技学院,河南郑州,450002
摘    要:目的]介绍酶解法利用畜禽骨肉的研究进展。方法]通过分析国内外酶解畜解禽骨肉的研究现状,指出了酶解研究中存在的问题,同时对今后的研究方向进行了探讨。结果]酶解法已被用于利用骨蛋白及其多肽、骨钙、骨素和骨油等。但酶对骨蛋白的水解度还不高,由于酶解蛋白易产生苦味肽而使产品带有不良风味。另外,酶自身的特点也限制了它的应用范围。目前将对畜禽骨肉的酶解用于生产实践的还不多。结论]该研究为通过酶解法合理利用畜禽骨肉提供了依据。

关 键 词:酶解  畜禽骨肉  存在问题
文章编号:0517-6611(2008)09-03677-02
修稿时间:2007年11月9日

Research Progress on the Enzymolysis of Bone and Meat in Livestock and Poultry
XU Xiong.Research Progress on the Enzymolysis of Bone and Meat in Livestock and Poultry[J].Journal of Anhui Agricultural Sciences,2008,36(9):3677-3679.
Authors:XU Xiong
Abstract:Objective] The aim of the research was to introduce the research progress on utilizing bone and meat of livestock and poultry by using enzymolysis method.Method] Based on analyzing the research status of the enzymolysis of bone and meat in livestock and poultry at home and abroad,the existing problems in enzymolysis research were pointed out and the future research direction was discussed.Result] The method of enzymolysis has been used in utilizing bone proteins and their polypeptides,bone calcium,bone extract,bone oil and so on.But the hydrolysis degree of bone protein by using enzyme was still lower.The products had bad flavor because enzymatic protein was easy to produce bitter peptides.Besides,the enzyme own characteristics also limited its application range.At present,the enzymolysis of bone and meat in livestock and poultry had little been used in the production.Conclusion] The research provided basis for utilizing bone and meat of livestock and poultry by using the method of enzymolysis.
Keywords:Enzymolysis  Bone and meat of livestock and poultry  Existing problem
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