不同处理对微藻螺旋藻氨基酸含量的影响。

Aquatic procedia Pub Date : 2016-08-01 DOI:10.1016/j.aqpro.2016.07.008

Eko Nurcahya Dewi , Ulfah Amalia , Maizirwan Mel

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引用次数: 30

摘要

本研究旨在确定不同处理方式对螺旋藻菌体细胞基质的分解，以获得谷氨酸和天冬氨酸的天然鲜味。采用干燥、回流、超声和微波处理。螺旋藻干粉具有最高的谷氨酸和天冬氨酸产量作为鲜味的基础组合。

本文章由计算机程序翻译，如有差异，请以英文原文为准。

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The Effect of Different Treatments to the Amino Acid Contents of Micro Algae Spirulina sp.

This study purposed to determine of different treatments to broke down the cellular matrixs of Spirulina sp. thallus in order to get natural umami flavor which is combination between glutamic and aspartic acids. The treatments applied were are as follow drying, refluxing, sonication and maseration. Spirulina sp. dried powder has the highest yield of glutamic and aspartic acids as a base combination for umami flavour.

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Aquatic procedia

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