磷脂酶A2水解蛋黄磷脂工艺及改性蛋黄性质的研究  

Studies on the process of hydrolysis of egg yolk lecithin with phospholipase A_2 and functional properties of modified yolk

作　　者：徐榕榕[1] 董世建 胡新平[1] 王淼[1] 杨严俊[1] 

机构地区：[1]江南大学食品学院,食品科学与技术国家重点实验室,江苏无锡214122 [2]大连韩伟食品有限公司,辽宁大连116000

出　　处：《食品与机械》2008年第6期46-50,共5页Food and Machinery

基　　金：国家十一五科技支撑计划项目(编号:2006BA05A17)

摘　　要：研究磷脂酶A2水解蛋黄卵磷脂的工艺及产品的功能性质。得到最佳工艺条件为:不需要外加Ca2+,pH 7.0,反应温度为50℃,加酶量为2 000 U/g蛋黄,反应时间为1.5 h,得到磷脂的水解率约为80%。功能性质表明,与普通蛋黄相比,改性蛋黄具有更好的乳化稳定性,乳化容量提高了近25%;改性蛋黄制作的蛋黄酱经受100℃,30 min热处理不会有油析出,普通蛋黄制作的蛋黄酱几乎全部破乳。The hydrolyzing technology on egg yolk lecithin with phospho- lipase A2 and functional properties of the modified egg yolk were studied. The optimum technologcial conditions of hydrolysis were： pH 7. O, reaction temperatare 50℃, [E] = 2 000 U/g yolk, hydrolysises time（t） = 1.5 h, independent of Ca^2＋, and the ratio of hydrolysis was approximately 80%. Functional experiments indicated that the modified egg yolk had better emulsion stability and its emulsifying capacity increased by 25% compared with ordinary egg yolk. Mayonnaise made of enzymolysis egg yolk could withstand heat treatment at 100 ℃ for 30 min and showed no oil exudation. While the mayonnaise, which was made of ordinary egg yolk, had become destabilized and the oil had been released from the emulsion.

关 键 词：磷脂酶A 蛋黄 溶血卵磷脂 乳化性 蛋黄酱 

分 类 号：TS253.4[轻工技术与工程—农产品加工及贮藏工程]