现代食品科技2011，Vol.27Issue(11)：1316-1319,4.
鸡蛋清蛋白水解物的物化及功能性质的研究
Physicochemical and Functional Properties of Chicken Egg White Protein Hydrolysates
杨瑾 1唐传核1
作者信息
- 1. 华南理工大学轻工与食品学院,广东广州510640
- 折叠
摘要
Abstract
The functional and physicochemical properties of the hydrolysates, obtained by hydrolysis with Alcalase from chick egg white proteins (EWP) at degree of hydrolysis (DH) of 5-15 % were characterized. The tested properties included protein solubility (PS), emulsifying capacity (EC), foaming capacity (FC) and foam stability (FS), and surface hydrophobicity (Hn) were also evaluated. These hydrolysates exhibited much lower total free SH content The hydrolysis considerably increased the PS. When DH was 15%, the PS was 89%. The hydrolysis progressively decreased the EC, FC and FS, in a DH dependent way. Both EC and ES were decreased about 40%.关键词
蛋清蛋白/酶解物/功能性质/物化性质Key words
egg white proteins (EWP)/ hydrolysate/ functional property/ phisicochemical property引用本文复制引用
杨瑾,唐传核..鸡蛋清蛋白水解物的物化及功能性质的研究[J].现代食品科技,2011,27(11):1316-1319,4.
