蛋白酶酶解对蛋黄耐热性和乳化稳定性的影响
首发时间:2019-02-22
摘要:蛋黄具有独特的营养价值和功能特性,是食品工业中不可缺少的原料成分。但蛋黄对热处理敏感,乳化稳定性差,这可能会限制蛋黄在食品工业中的应用。研究了中性蛋白酶和碱性蛋白酶(2000U/g蛋黄蛋白)对蛋黄热稳定性和乳化性能的影响。结果表明,水解后的蛋黄具有较高的热稳定性和乳化稳定性,尤其是碱性蛋白酶水解后的蛋黄。电泳结果显示酶解后蛋黄蛋白的分子量明显小于不经酶处理的蛋黄蛋白,且水溶性明显提高。此外,水解可以改变氨基酸的电离程度,增加其静电荷。酶解蛋黄的耐热性较好,具体表现为凝胶点的增大,可能原因是酶解蛋黄的分子量变小及其静电荷的增大。水溶性蛋白或多肽的增加提高水解蛋黄的乳化稳定性。用水解蛋黄制备的乳剂粒径较小,表面电荷较高,对乳剂的乳析有明显的改善作用。
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Effect of enzymatic hydrolysis on heat and emulsifying properties of egg yolk
Abstract:Egg yolk is an indispensable ingredient in the preparation of food emulsions due to its unique nutritional value and functional properties. However, egg yolk is sensitive to heat treatment and has poor emulsifying stability, that can be a limitation to the application of egg yolk in food industry. This study, we investigated the effect of neutral and alkaline protease (2000U/g egg yolk protein) on heat stability and emulsifying properties of egg yolk. Results showed that the hydrolysed egg yolk had higher thermal stability and emulsifying stability, especially for the samples hydrolysed by alkaline protease. The molecular weight of hydrolysed egg yolk protein was smaller than others as proved by electrophoresis and a considerable increase of protein solubility was observed. In addition, hydrolysis can change the degree of ionization of amino acids, increasing its static charge. The smaller molecular weight of the protein and the higher electrostatic charge delayed the gelation point, improving the heat resistance of the egg yolk. The emulsifying stability of hydrolysed egg yolk was improved, possibly resulting from the increase of soluble protein or polypeptide. Emulsions made with hydrolyzed egg yolk exhibited smaller particle sizes and higher surface charges, thus obviously improving the creaming of emulsions.
Keywords: Egg yolk Enzymatic Hydrolysis Heat stability Emulsifying properties
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