醋蛋泡制工艺的确定及醋蛋液的酶解  

Confirmation on Processing Technics of Vinegar-egg and Enzyme Degradation of Vinegar-egg Liquid

作　　者：吴桂贞[1] 陈黎斌[1] 

机构地区：[1]广东化工制药职业技术学院,广东广州510520

出　　处：《安徽农业科学》2007年第7期2078-2079,2130,共3页Journal of Anhui Agricultural Sciences

基　　金：江南大学基金资助

摘　　要：通过对醋蛋泡制工艺研究及其参数的单因素试验。结果表明，工艺3（原料→第1次浸泡→破衣→搅拌→第2次浸泡→粗滤→成品）效果最好，泡制的醋蛋液比较均匀，无结块，无蛋壳。在泡制天数为2d、泡制温度为4℃～25℃和用醋量为150ml时，醋蛋液水解液的ACE抑制活性最高。最终酶解产物中组分的相对分子质量主要分布在108～1201之间。Studies on the processing technics of vinegar-egg and single factor effecting the technics parameter showed that, among 3 kinds of the processing techniques, third technics that was matefial→fist soaking→breaking coat→stirirg→second soaking→crudely filtering→products got best results, with the processing vinegar-egg liquid being more even and no agglomeration and egg shell. The optimum parameter of processing was two days, 4 -25 ℃, vinegar volume of 150 ml. Under this condition, the hydrolysate in vinegar-egg liquid showed the highest inhibitory active to ACE. The relative molecular weight of the component of the hydrolysate was 108 - 1 201.

关 键 词：醋蛋 ACE抑制活性 相对分子质量 

分 类 号：TS253.46[轻工技术与工程—农产品加工及贮藏工程]