Changes in the protein and amino acid of limited enzymatic hydrolysis chicken soup during cooking

The change of the protein,amino acid of chicken soup on was investigated during atmospheric pressure and high pressure cooking after papain limited enzymatic hydrolysis treatment. The results showed that the contents of protein of limited enzymatic hydrolysis chicken soup increased gradually during cooking, after30 min, increased obviously( p < 0. 05), after 90 min of atmospheric pressure and 30 min of high pressure cooking,the content of protein was 0.848%,0.921%,respectively. The contents of soluble protein increased gradually,although the content of soluble protein was still low,only 5.45 mg/g,after 120 min of atmospheric pressure cooking,which was 6.546 mg/g,8.372 mg/g,respectively,after 20 min of atmospheric pressure and70 min of high pressure cooking. The content of collagen of limited enzymatic hydrolysis chicken soup increased obviously during atmospheric pressure cooking( p < 0. 05), after 120 min, only was 4. 208 %, and increased obviously(p<0.05) after 60 min of high pressure cooking,after 90 min,was 7.827%. Compared with traditional chicken soup,total amino acid increased by 13.64% and 42.94%,bitterness amino acid increased by14.59% and 53.95%,respectively. In a conclusion,the limited enzymatic hydrolysis and high pressure could promote the dissolution of protein material,shorten the time of chicken soup cooking,but the bitterness substance also increase.