蛋黄磷脂酶解进程的测定  

Determination of Enzymatic Hydrolysis Process of Egg Yolk Phospholipid

作　　者：王迎新[1] 迟玉杰[1] 

机构地区：[1]东北农业大学食品学院,黑龙江哈尔滨150030

出　　处：《食品科学》2009年第7期114-117,共4页Food Science

基　　金："十一五"国家科技支撑计划项目(2006BAD05A00)

摘　　要：食品加工中鸡蛋蛋黄在经高温处理后乳化性会显著下降,采用酶法改性可提高其乳化性和热稳定性。为监控磷脂酶水解蛋黄的反应进程,本研究采用改进后的Dole法对水解产物游离脂肪酸(FFA)进行测定,并比较了改进的Dole法与高效液相色谱法(HPLC)在监控水解反应进程上的相关性。结果表明,用Dole法测定反应生成的FFA量与用HPLC法测定磷脂酰胆碱(PC)的减少量呈良好的线性关系,相关系数为0.999,验证了用Dole法来监控反应进程的可行性,为实际应用建立了一种快速、简便、准确的方法。The emulsifying property of egg yolk decreases sharply in high temperature processing of food. Enzymatic method can improve the emulsifying property and thermal stability of egg yolk. In order to monitor the hydrolysis reaction, the hydrolysis products, free fatty acids （FFA） were determined by improved Dole method. Moreover, the correlation between the improved Dole method and high-performance liquid chromatography （HPLC） in monitoring the hydrolysis process was also investigated. The results showed that there is a good linear relationship between the generation of FFA determined by Dole method and the reduction of phosphatidylcholine determined by HPLC with a correlation coefficient of 0.999. And the feasibility of Dole method was verified for monitoring the reaction process. In conclusion, the Dole method is a fast, simple and accurate way.

关 键 词：蛋黄 磷脂酶A2 Dole法 游离脂肪酸 高效液相色谱 磷脂酰胆碱 

分 类 号：TS253.1[轻工技术与工程—农产品加工及贮藏工程]