食品工业科技2017，Vol.38Issue(8)：150-155,6.DOI:10.13386/j.issn1002-0306.2017.08.021
酶法改善卵白蛋白乳化性研究
Improving emulsifying property of ovalbumin with enzymatic modification
摘要
Abstract
The emulsifying activity and emulsion stability of ovalbumin were improved by enzymatic modification with Alcalase.On the basis of single factor experiments,and the emulsifying activity as response value,enzymatic hydrolysis duration,pH value and enzymatic hydrolysis temperature were chosen as impact factors.The Box-Behnken center-united experimental design principle was used to design the experiments and the response surface analysis was adopted.The optimal enzymatic modification conditions by the response surface analysis were showed as follows:enzymatic hydrolysis duration 195 min,pH value 9.0,enzymatic hydrolysis temperature 38 ℃,substrate concentration 1.0％ and Alcalase usage 30000 U/g.Under the optimal conditions,the emulsifying activity of ovalbumin was 0.967 + 0.031 increasing with 89.61％,indicating that the effect of improving the emulsification of ovalbumin with alkaline protease modification was ideal.关键词
卵白蛋白/碱性蛋白酶/酶法改性/乳化活性/乳化稳定性Key words
ovalbumin/alcalase/enzymatic modification/emulsifying activity/emulsion stability分类
轻工纺织引用本文复制引用
许美玉,王希希,黄群,林超,宋洪波,王艺伟,滕慧..酶法改善卵白蛋白乳化性研究[J].食品工业科技,2017,38(8):150-155,6.基金项目
国家公益性行业(农业)专项(201303084). （农业）
