Effects of Different Stewing Temperatures on Nutrients and Antioxidant Capacity of Edible Bird's Nest
In this paper,3'-sialoglactose,glutathione,small molecule edible bird's nest protein and antioxidant capacity of edible bird's nest at different stewing temperatures were studied.The results showed that compared with edible bird's nest at 95℃,the 3'-sialoglactose content of edible bird's nest at 100℃and 115℃increased by 63.02%and 644.20%,respectively,and the glutathione content increased by 25.33%and 68.73%,respectively.The peak area(relative content)of small molecule protein was increased by 76.30%and 666.18%,and the antioxidant capacity was increased by 44.45%and 207.57%,respectively.It can be seen that increasing the stewing temperature appropriately can enhance the value of edible bird's nest in terms of nutrient composition and health effects.
edible bird's neststewing temperaturenutritional valuemicromolecular protein
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