Enzymatic hydrolysis pretreatment for enhancing the protein solubility and physicochemical quality of Cordyceps militaris chicken soup.,Food Science & Nutrition

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Enzymatic hydrolysis pretreatment for enhancing the protein solubility and physicochemical quality of Cordyceps militaris chicken soup.
Food Science & Nutrition ( IF 3.5 ) Pub Date : 2020-03-25 , DOI: 10.1002/fsn3.1533
Hao Dong ₁ , Jialing Liu ₁ , Xiaofang Zeng ₁ , Weidong Bai ₁ , Limei Yu ₁

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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 Cordyceps militaris chicken soup by enzymatic hydrolysis pretreatment. Results indicated that the soluble protein dissolution rate and flavor nucleotides (I+G) of Cordyceps militaris 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 Cordyceps militaris 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 Cordyceps militaris chicken soup.

中文翻译：

酶解预处理提高北虫草鸡汤蛋白质溶解度和理化品质

鸡汤因其营养价值高、风味独特而成为最受欢迎的中式汤品之一。但汤中的营养成分，主要是可溶性蛋白质，含量较低。本工作的目的是通过酶解预处理提高北虫草鸡汤的蛋白质溶解度和其他理化性质。结果表明，经过酶解预处理后，北虫草鸡汤的可溶性蛋白溶出率和风味核苷酸（I+G）分别提高了1.6倍和0.5倍。经过酶解预处理后，北虫草鸡汤中不仅总氨基酸（TAA）和必需氨基酸（EAA）含量显着提高，而且感官品质也明显改善。本工作提供了一种潜在的方法，即对鸡肉进行酶解预处理，以提高北虫草鸡汤的蛋白质溶解度和理化品质。

更新日期：2020-03-25

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