鸡蛋清蛋白水解物的物化及功能性质的研究[J].pdfVIP

现代食品科技 Modern Food Science and Technology 2011, Vol.27, No.11 鸡蛋清蛋白水解物的物化及功能性质的研究 杨瑾，唐传核 （华南理工大学轻工与食品学院，广东广州 510640） 摘要：蛋清蛋白质溶解性欠佳且容易起泡，使其应用受限。本文利用 Alcalase 酶解鸡蛋蛋清蛋白制取水解度为 5~15%的酶解物 并对酶解物的理化性质和功能性质进行了表征。测定性质包括乳化性、起泡性及稳定性以及溶解性、表面疏水性。所有酶解产物具有 较低的表面疏水性，水解大大提高了溶解度，当水解度15%时最大值为89%，但乳化性有所降低，起泡性及稳定性也大约下降了 40%。 n 关键词：蛋清蛋白；酶解物；功能性质；物化性质 c 文章篇号：1673-9078(2011)11-1316-1319 . Physicochemical and Functional Properties of Chicken Egg m White Protein Hydrolysates o YANG Jin, TANG Chuan-he c (College of Light Industry Food Sciences, South China University of Technology, Guangzhou 510640, China) . Abstract: The functional and physicochemical properties of the hydrolysates, obtained by hydrolysis with Alcalase from chick egg white d proteins (EWP) at degree of hydrolysis (DH) of 5~15 % were characterized. The tested properties included protein solubility (PS), emulsifying o ) were also evaluated. These hydrolysates capacity (EC), foaming capacity (FC) and foam stability (FS), and surface hydrophobicity (Ho exhibited much lower total free SH content. The hydrolysis considerably increased the PS. when DH was 15%, the PS was 89%. The hydrolysis o f progressively decreased the EC, FC and FS, in a DH dependent way. Both EC and ES were decreased about