酶法提取蛋黄油的工艺.pdfVIP

第 22 卷第 1 期 无 锡 轻 工 大 学 学 报 Vol. 22 　No. 1 　 　 　 　　　　 　 2003 年 1 月 Journal of Wuxi University of Light Industry 　 　 　　　　 Jan. 　2003 ( ) 文章编号 :1009 - 038X 2003 01 - 0102 - 03 　 酶法提取蛋黄油的工艺 王 辉 , 　许学勤 , 　陈 洁 (江南大学 食品学院 ,江苏 无锡 214036) 摘　要 : 利用酶法从鸡蛋黄粉中提取蛋黄油 ,通过正交试验选出酶解法提取蛋黄油的最佳工艺条 件 :底物质量浓度为 20 g/ dL ,先用每 100 g 底物中加入 1 g 蛋白酶 A ,并保持其最适p H 和温度 ,反 应时间为 2 h ;再用每 100 g 底物中加入 1. 5 g 的蛋白酶B ,并同时调节到相应的最适 p H 和温度 , 反应时间为 2 h , 该条件下蛋黄油得率为 58. 89 %. 最后 ,对蛋黄油的主要成分进行了分析. 关键词 : 蛋白酶 ;提取 ;蛋黄油 ;成分 中图分类号: TS 253. 4 文献标识码 : A Enzymatic Extraction of Egg Yolk Oil WAN G Hui , 　XU Xueqin , 　CHEN Jie ( School of Food Science and Technology , Southern Yangtze University , Wuxi 214036 , China) Abstract : In this article , the procedure of extracting egg yolk oil from egg yolk powder by enzymes was studied. Through orthogonal experiments , the best technical conditions of enzymatic extraction of egg yolk oil were determined as followings :the concentration of substrate was 20 %. At the optimum p H and temperature of proteinase A ,1 % of proteinase A (Wt % , proteinase A vs substrate) was added and reacted for 2 h. Then at the optimum p H and temperature of proteinase B ,1. 5 % of proteinase B ( Wt % , proteinase B vs substrate) was added and reacted for 2 h. Under these conditions ,the yield of egg yolk oil was 58. 89 %. In addition , the ingredients of egg yolk oil were also analyzed. Key words : proteinase ; extraction ; egg yolk oil ;ingredients 　　鸡蛋的蛋黄含有丰富的脂质和蛋白质. 随着人 法 ,为工业上所采用 ,其蛋黄油