脱脂蛋黄蛋白的限制性酶水解及酶解产物的应用研究  

Delipidated egg yolk protein modification by limited enzymatic hydrolysis and its preliminary application

作　　者：周頔[1] 苏宇杰[1] 李俊华[1] 孙俊[2] 杨严俊[1] 

机构地区：[1]江南大学食品学院,江苏无锡214122 [2]江苏大学食品与生物工程学院,江苏镇江212000

出　　处：《食品工业科技》2013年第15期53-57,共5页Science and Technology of Food Industry

基　　金：国家"863"计划重点项目(2013AA102207);中央高校基本科研业务费专项资金(JUSRP11222)

摘　　要：脱脂蛋黄蛋白(DEYP)是食品工业上提取蛋黄卵磷脂的副产物。研究了动物(胰蛋白酶)、植物(木瓜蛋白酶)和微生物(碱性蛋白酶、中性蛋白酶)三种来源蛋白酶的限制性酶解对DEYP功能性质的影响并对其酶解产物的应用进行初探。结果表明,酶解使DEYP的溶解性、起泡性(FC)和泡沫稳定性(FS)显著提高,乳化性适度改善;其中,胰蛋白酶对溶解性改善最显著,水解度(DH)8%时达49.21%;木瓜蛋白酶DH5%的酶解物FC高达DEYP的3.4倍,FS高达DEYP的2.5倍;碱性蛋白酶对DEYP的乳化性改善最明显,DH8%时酶解物的平均粒径达9.22μm。选择DEYP木瓜蛋白酶DH5%的酶解物作为起泡剂,部分替代蛋清制作蛋糕,替代率10%以内可制作出易打发且品质和原始相仿的天使蛋糕。DEYP酶解物为一种潜在的功能性配料,在食品行业显示出广阔的应用前景。Delipidated egg yolk protein（DEYP） was produced as a co-product of egg yolk lecithin extraction.DEYP was limited hydrolyzed by three sources of enzymes, and the effect of hydrolysis on the functional properties of DEYP as well as the application of the hydrolysis was investigated.The results showed that the hydrolysis can significantly improve the solubility, foaming capacity （FC） and foam stability （ FS）, while slightly increase the emulsification capacity.For solubility, the trypsase had the most significant influence on the DEYP, it can reach 49.21% when the DH was 8% ;For FC and FS,the DEYP hydrolyzed by papain was 3.4 and 2.5 times higher than the original DEYP,respectively,when its DH was 5%.Meanwhile,the alcalase improved the most significant for its emulsibility,the mean size of the hydrolysates was 9.22 μm when its DH was 8%.The papain-treated DEYP with DH of 5% replaced egg white partly to make angle cake for its high FC,which could be made similar to that made by 100% egg white when the substitution rate was less than 10%.Enzymatic hydrolysate of DEYP as a potential and functiona inaredient had promising applications in food industry.

关 键 词：脱脂蛋黄蛋白 限制性酶解 起泡性 

分 类 号：TS253.9[轻工技术与工程—农产品加工及贮藏工程]