酶解对蛋清蛋白液起泡性能和乳化性能的影响

利用碱性蛋白酶水解蛋清蛋白,主要研究了酶用量、底物浓度和酶解时间对蛋清蛋白液起泡性能和乳化性能的影响。实验结果表明,酶解条件对蛋清蛋白液的起泡性能和乳化性能有一定程度的影响,当碱性蛋白酶酶解温度为45~50℃,pH6~8.5时,其最佳酶解条件为酶用量4%,底物浓度3%,酶解时间6h。在此最佳酶解条件下获得的蛋清蛋白酶解液起泡性为27.65%,发泡能力178.26,泡沫稳定性60.33%,乳化容量37.86%,乳化稳定性127.23,乳化活性指数134.53,乳状液稳定指数1.83。 

Effects of hydrolysis on the foaming and emulsifying properties of egg white protein

Using alkaline protease hydrolyzed egg white protein, effects of proteinase types and amounts, substrate concentration and hydrolysis time on foaming and emulsifying properties of egg white protein were investigated. The result indicated that:hydrolysis conditions had a certain influence on foaming and emulsifying properties of egg white protein. Under conditions of pH 6⁸.5, temperature 45⁵0℃, the optimum conditions were as follows:amounts of enzyme added 4% , the substrate concentration 3% , the hydrolysis time 6h. Under optimum technological conditions, foaming properties of hydrolyzate solution of egg white protein was 27.65% , the foaming ability was 178.26, the foam stability was 60.33% , the emulsification capacity was 37.86%, the emulsion stability was 127.23, the emulsifying activity index was 134.53, the emulsion stability index was 1.83.