鸡蛋蛋清蛋白酶解产物的研究进展  

Advances in Egg White Protein Hydrolysates

作　　者：刘爽[1] 夏杨毅[1,2,3] 尚永彪[1,2,3] 

机构地区：[1]西南大学食品科学学院,重庆400715 [2]农业部农产品贮藏保鲜质量安全评估实验室(重庆),重庆400715 [3]重庆市特色食品工程技术研究中心,重庆400715

出　　处：《食品科学》2013年第15期409-414,共6页Food Science

摘　　要：目前我国是世界上鸡蛋生产量最大的国家,但其深加工制品很少,研发高附加值鸡蛋深加工品尤为重要。鸡蛋蛋清蛋白含有人体所必需的多种氨基酸,且氨基酸组成与人体需要十分接近,但它存在黏度大、热稳定性差、易起泡和有致敏性等缺点,限制了它在食品工业中的应用。酶解不仅可以改善鸡蛋蛋清蛋白的功能特性,而且酶解产物具有降血压、抗氧化、抗凝血、抗菌和免疫调节等生理功能,有效提高了它在食品工业中的应用范围。因此,本文综述鸡蛋蛋清蛋白的酶解工艺,酶解产物的功能特性、生理功能和在食品中的应用,为鸡蛋蛋清蛋白的综合利用与深度开发提供思路。Currently, the egg production in China is the largest all over the world, but there are few high added-value products. It is very important to develop egg products with high value. Egg white protein contains essential amino acids for humans, and the amino acid composition is close to human demand. However, egg white protein has disadvantages such as high viscosity, gelling, foaming and allergy so that it is not suitable for use in the food industry. Hydrolysis can not only improve the functional properties of egg white protein, but also the hydrolysates have multiple biological activities such as antihypertensive activity, antioxidant property, anti-thrombin property, antimicrobial activity and immunomodulatory activity. The hydrolysates can be applied in the food industry widely. Therefore, in this paper, processing conditions of egg white protein as well as functional properties, bioactive activities and application in the food industry of egg white hydrolysates are described, which will provide new strategies for the utilization and development of egg white protein.

关 键 词：鸡蛋蛋清蛋白 酶解 功能特性 生理功能 

分 类 号：TS253.1[轻工技术与工程—农产品加工及贮藏工程]