摘要
利用Flavourzyme风味酶水解鸭蛋蛋清,测定其不同水解度水解产物的特性,包括水溶性、热稳定性和乳化性。结果表明:随着加入酶水平的提高和反应时间延长,水解度不断增加;水解物的可溶性氮含量随水解度的增加而增高,受到溶液 pH变化影响逐步减小;水解物的热稳定性增加;蛋清蛋白经过适度的水解,其乳化性稍有增加,但是随着水解度的增大,乳化性降低。
The duck egg white was hydrolyzed by Flavourzyme at five levels, and the properties of the products were also studied , including soluble nitrogen, thermal stability and emulsion stability. The results show that the degree of hydrolysis increase with time and amount of Flavourzyme; and soluble nitrogen rise with the increase of degree of hydrolysis; meanwhile, the emulsion stability drops with shallow hydrolysis though there is a little rise.
出处
《南阳师范学院学报》
CAS
2005年第12期63-65,共3页
Journal of Nanyang Normal University
关键词
风味酶
水解
鸭蛋蛋清
Flavourzyme
hydrolysis
duck egg white
