Dong Hao, Liu Jialing, Zeng Xiaofang, Bai Weidong, Yu Limei
College of Light Industry and Food Sciences Zhongkai University of Agriculture and Engineering Guangzhou China.
Food Sci Nutr. 2020 Mar 25;8(5):2436-2444. doi: 10.1002/fsn3.1533. eCollection 2020 May.
Chicken soup is one of the most popular Chinese-style soups due to its high nutritional value and special flavor. However, the nutrients, mainly soluble protein, in the soup are relatively low. The aim of the present work was to enhance the protein solubility and other physicochemical properties of chicken soup by enzymatic hydrolysis pretreatment. Results indicated that the soluble protein dissolution rate and flavor nucleotides (I+G) of chicken soup had 1.6-fold and 0.5-fold increase, respectively, after enzymatic hydrolysis pretreatment. Not only the contents of total amino acids (TAA) and essential amino acids (EAA) in chicken soup significantly increased, the organoleptic quality was also markedly improved after the enzymatic hydrolysis pretreatment. The present work provides a potential approach, which is enzymatic hydrolysis pretreatment of chicken meat, to enhance the protein solubility and physicochemical quality of chicken soup.
鸡汤因其高营养价值和独特风味，是最受欢迎的中式汤品之一。然而，汤中的营养成分，主要是可溶性蛋白质，相对较低。本研究的目的是通过酶解预处理提高鸡汤的蛋白质溶解度和其他理化性质。结果表明，酶解预处理后，鸡汤的可溶性蛋白质溶解率和呈味核苷酸（I+G）分别提高了1.6倍和0.5倍。鸡汤中总氨基酸（TAA）和必需氨基酸（EAA）的含量不仅显著增加，酶解预处理后其感官品质也明显改善。本研究提供了一种潜在的方法，即鸡肉的酶解预处理，以提高鸡汤的蛋白质溶解度和理化品质。
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