酶解对蛋清蛋白液起泡性能和乳化性能的影响  

Effects of hydrolysis on the foaming and emulsifying properties of egg white protein

作　　者：周玲[1] 谢爱英[1] 汪学荣[1] 

机构地区：[1]西南大学荣昌校区动物科学系,重庆402460

出　　处：《食品工业科技》2012年第24期103-105,共3页Science and Technology of Food Industry

基　　金：中央高校基本科研业务费专项资金资助项目(XDJK2010C013)

摘　　要：摘要：利用碱性蛋白酶水解蛋清蛋白，主要研究了酶用量、底物浓度和酶解时间对蛋清蛋白液起泡性能和乳化性能的影响。实验结果表明，酶解条件对蛋清蛋白液的起泡性能和乳化性能有一定程度的影响，当碱性蛋白酶酶解温度为45～50℃，pH6～8．5时，其最佳酶解条件为酶用量4％，底物尝试3％，酶解时N6h。在此最佳酶解条件下获得的蛋清蛋白酶解液起泡性为27．65％．发泡能力178．26，泡沫稳定性60．33％，乳化容量37．86％，乳化稳定性127．23，乳化活性指教134．53．乳状液稳定指数1．83。Using alkaline protease hydrolyzed egg white protein,effects of proteinase types and amounts, substrate concentration and hydrolysis time on foaming and emulsifying properties of egg white protein were investigated. The result indicated that.hydrolysis conditions had a certain influence on foaming and emulsifying properties of egg white protein. Under conditions of pH 6~8.5,temperature 45-50℃,the optimum conditions were as follows=amounts of enzyme added 4% ,the substrate concentration 3% ,the hydrolysis time 6h. Under optimum technological conditions,foaming properties of hydrolyzate solution of egg white protein was 27.65% ,the foaming ability was 178.26,the foam stability was 60.33% ,the emulsification capacity was 37.86%,the emulsion stability was 127.23,the emulsifying activity index was 134.53,the emulsion stability index was 1.83.

关 键 词：蛋清蛋白 酶解 起泡性 乳化性 

分 类 号：TS253.1[轻工技术与工程—农产品加工及贮藏工程]