食品工业科技2012，Vol.33Issue(24)：103-105,3.
酶解对蛋清蛋白液起泡性能和乳化性能的影响
Effects of hydrolysis on the foaming and emulsifying properties of egg white protein
摘要
Abstract
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 6~8.5,temperature 45-50℃,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.关键词
蛋清蛋白/酶解/起泡性/乳化性Key words
egg white protein/hydrolysis/foaming properties/emulsifying properties分类
轻工纺织引用本文复制引用
周玲,谢爱英,汪学荣..酶解对蛋清蛋白液起泡性能和乳化性能的影响[J].食品工业科技,2012,33(24):103-105,3.基金项目
基金项目：中央高校基本科研业务费专项资金资助项目 （）
