酶法提高蛋清粉起泡功能及其机理的研究  

Effect and Mechanism of Improving Egg White Power Foaming Capacity by Enzymatic Method

作　　者：迟玉杰[1] 胥伟[1] 李鸿健[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：《中国家禽》2011年第24期16-19,共4页China Poultry

基　　金：国家蛋鸡产业技术体系专项资金资助(CARS-41-K25)

摘　　要：为蛋清粉的起泡功能,采用中性蛋白酶水解蛋清蛋白以提高蛋清粉的起泡功能。采用单因素试验分析酶法提高蛋清粉起泡功能的影响因素。结果表明,酶法提高蛋清粉起泡功能的较适水解条件为:pH值7.0、酶添加量1000U/g、水解时间75min、水解温度37℃。与原工艺相比,蛋清粉起泡力由38.22%提高至93.19%,泡沫稳定性由84.95提高至105.19。In order to improve the processing technology of egg white powder, neutral protease was used to improve the foaming capacity of egg white power. The factors which influence the foaming capacity were studied by single factor test. The results showed that under the condition of enzyme contents 1 000 U/g,hydrolysis time 75 min,temperature 37 ℃,the foam power of egg white is increased from 38.22% to 93.19%,foam stability increased from 84.95 to 105.19 compared with the original egg white powder.

关 键 词：蛋清粉 起泡功能 中性蛋白酶 

分 类 号：TS253[轻工技术与工程—农产品加工及贮藏工程]