乳清蛋白水解物功能性质的研究

Functional property of whey protein hydrolysates

将乳清分离蛋白利用碱性蛋白酶进行水解以改善乳清蛋白的功能性质。研究将乳清蛋白用碱性蛋白酶水解不同时间,用pH-Stat法测定其水解度,并测定不同时间的水解产物的持水性和持油性,以及在不同pH值条件下的乳化性、乳化稳定性、起泡性以及起泡稳定性。结果表明,乳清分离蛋白的水解物具有较好的持油性、乳化性及起泡性。而且在不同pH值条件下,水解物的持油性和起泡性均高于未水解产物。水解产物的乳化性在不同pH值条件下均高于未水解的乳清蛋白。

In order to improve the functional properties of whey protein isolation（WPI） and extend its application in food industry,WPI was hydrolyzed by Alcalase for different times.Degree of hydrolysis was determined using pH-Stat method.The water-holding capacity,oil-holding capacity,emulsification and stability,foaming and foaming stability of WPI hydrolysates were determined.The results showed that the oil-holding capacity,emulsification and foaming activity of WPI hydrolysates increased with the increase of degree of hydrolysis（P〈0.05）,and at different pH conditions,oil holding capacity and foaming activity of hadrolysate WPI were higher than those of native WPI.Emulsifying activity of hydrolysates was higher than that of native WPI at different pH（P〈0.05）.