鸡蛋壳膜的酶法改性及水解物特性  

Enzymatic Modification of Eggshell Membrane and Characterization of Its Hydrolyzates

作　　者：汪宝欢[1] 王明媚[1] 杨哪[1] 徐学明[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

出　　处：《食品科学》2010年第2期82-86,共5页Food Science

基　　金：教育部新世纪优秀人才计划项目(NCET-07-0379)

摘　　要：为了扩大鸡蛋壳膜(ESM)的用途,对蛋膜蛋白酶法改性后溶解性能的变化进行研究,并分析水解物的其他功能特性。通过单因素试验确定碱性蛋白酶在pH9.5、酶添加量0.20g/100mL、底物质量浓度5.0g/100mL、酶反应温度65℃条件下恒温搅拌2h可使蛋膜蛋白溶解性(TCA-NSI)达到43.80%,水解度(DH)为11.54%。此外,与未酶解的蛋膜粉相比,蛋膜酶改性后吸水性提高了1.30～3.03倍,乳化性提高了2.69～2.88倍,起泡性提高了1.21～2.56倍。Based on the goal of broadening the purpose of eggshell membrane （ESM） that is abundant in collagen and keratin, this study was carried out for investigating the effect of enzymatic treatment on ESM solubility and characterizing its hydrolysates. The optimal conditions for enzymolysis were obtained by single factor analysis as follows： alcalase concentration 0.2 g/100 mL, substrate concentration 5.0 g/100 mL, pH 9.5 and temperature 65 ℃ for a reaction duration of 2 h with stirring. The optimized process led to a trichloroacetic acid nitrogen solubility index （TCA-NSI） of 43.80% and a degree of hydrolysis of 11.54%. Furthermore, compared with unmodified egg membrane, the water absorption capacity, emulsifying capacity and the foaming capacity of modified egg membrane were improved by 1.30 - 3.03, 2.69 -2.88 and 1.21 -2.56 times, respectively.

关 键 词：鸡蛋膜 溶解性 功能 

分 类 号：TS253.1[轻工技术与工程—农产品加工及贮藏工程]