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Chicken is a high-protein, low-fat, low-calorie health foods, the market prospect is broad. In this study, the chicken breasts as the raw materials, the use of different drying treatment, processed into chicken powder. On this basis, by alkali, the action of microorganisms, the chicken protein modification, analysis of the nutritional and functional properties of the modified chicken protein changes. To biotechnology to produce high value-added products, and to broaden the scope of the new chicken products deep processing, and provide a theoretical basis for the study of chicken deep-processing technology. The main findings are as follows: 1, through the senses indicators, the comparison of the particle size, solubility, and microstructure, determined to produce the best dried chicken powder for cooking (cooking time 30 min, drying temperature 80 ℃) electric dry. , quality analysis showed that chicken meal is a good food base ingredients: chicken flour nutritional components (fat 5.3%, 2.3% of the total sugar, 85.6% protein, 5.8% moisture, 1.4% ash) complies with the \health characteristics of the food; higher solubility under basic conditions, an isoelectric point of 4.5; digestion rate (98.8%) reached 64.40m2 / g, specific surface area. 2, to study the alkali treatment of chicken protein, indicating that the alkali treatment can greatly improve the solubility of the chicken meal. Alkali treatment (0.75%, 100 ℃) can destroy the chicken muscle fiber cells, and increase the solubility of the chicken protein (P ≤ 0.05), the extent of the damage of the chicken structure, the solubility of the protein with the alkali concentration and the increase in temperature increase; the same time, an alkali concentration and temperature on the textural properties of chicken protein had a significant effect (P ≤ 0.05); X-diffraction differential scanning alkali treatment can lead to the the chicken protein amorphization phenomenon, the nature of the alkali treatment is that changes in the structure of the chicken protein . 3 chicken powder alkali treatment solution was inoculated with Lactobacillus bulgaricus exhibit strong gelling properties and a certain brittleness and hardness. Chicken powder alkali pretreatment conditions: alkali concentration of 0.75%, temperature 80 ℃, time 10min. The final modified microbial best gel state conditions: initial pH value of 7.0, the sucrose content of 4%, fermentation time 24h; amino acid analysis showed that the amino acid composition of the chicken gel system can better meet human needs. This shows that by fermentation is feasible to improve the functional characteristics of the chicken protein. 4, fermented chicken protein hydrolyzate prepared by biological activity studies show that having significantly reducing power and free radical scavenging ability. lml fermentation broth has reduced capacity equivalent to 0.1% of vitamin C; 0.18 ml of fermentation broth Clear superoxide radicals was 56.8%, reaching 50% clearance rate; the 0.6ml fermentation broth Clear hydroxyl radical capacity of up to 97.5%.
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