酶法改性提高全蛋粉起泡性能的研究  

Study on foaming properties improvement of whole egg powder by enzymes modification

作　　者：于翠[1] 迟玉杰[1] 胥伟[1] 孙强[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：《食品工业科技》2012年第21期214-217,共4页Science and Technology of Food Industry

基　　金：国家蛋鸡产业技术体系项目(CARS-41-K25)

摘　　要：为提高全蛋粉的起泡性能,利用中性蛋白酶酶解全蛋液,采用响应面法建立了酶解改性提高全蛋粉起泡性能的二次回归模型,并验证了该模型的有效性,探讨了酶解温度、酶解时间、酶添加量三因素对全蛋粉起泡力(FA)和泡沫稳定性(FS)的影响,同时分析比较了改性前后全蛋粉的微观结构和分子量变化。结果表明最适改性条件为:酶解温度42℃,酶解时间90min,酶添加量1120u/g;与未改性全蛋粉相比,酶解改性后的全蛋粉FA从62.96%提高到77.36%,FS从20.67%提高到37.54%。In order to improve foaming properties of whole egg powder, the technology was improved by hydrolyzing liquid whole egg with neutral protease. Regression models were established by responsive surface method and validity of the model was authenticated. The hydrolysis temperature, neutral protease content and hydrolysis time on foaming properties of whole egg powder were studied. We compared microstructure and SDS-PAGE of whole egg powder and enzyme modified whole egg powder. The results showed that the best condition was as follows, hydrolysis temperature 42℃, neutral protease content 1120u/g, hydrolysis time 90min. Compared with the tradtional process, FA of whole egg powder increased from 62.96% to 77.36%, FS increased from 20.67% to 37.54%.

关 键 词：全蛋粉 起泡性能 中性蛋白酶 

分 类 号：TS253.43[轻工技术与工程—农产品加工及贮藏工程]