酶法改善蛋清粉起泡功能的工艺研究

Technology of Improving the Foaming Capacity of Egg White Powder by Enzymatic

对蛋清粉的加工工艺进行了改进,利用蛋白酶水解蛋清蛋白,提高蛋清粉起泡功能。采用Box-Behnken模型对蛋白酶水解蛋清蛋白提高蛋清粉起泡功能的反应条件进行优化,测定并分析了蛋清粉在不同条件下的起泡力和泡沫稳定性指数。研究结果表明:酶用量1000U/g、水解时间1.25h、水解温度37℃,生产的蛋清粉与未酶解蛋清粉相比,起泡力由41.42%提高到83.87%,泡沫稳定指数由106.84提高到157.18。

Egg white powder is easier to transport and use than egg white, but the foaming capacity is reduced greatly. In order to enhance the foaming capacity of egg white powder, we improved the technology by hydrolyzing the protein of egg white with neutral protease. The Box - Behnken model was used to optimize the factors such as enzyme contents, hydrolysis time and temperature of improving foaming capacity of egg white powders by enzymatic. The foam power （FAI） and foam stability （FS） were determined and analyzed in various conditions. The results show that： enzyme contents 1000U/g, hydrolysis time 1.25h, temperature 37℃. Under such conditions, the egg white＇s FAI increased from 41.42% to 83.87% , FS increased from 106.84 to 157.18 compared with the original egg white powder. The experiment proves that the improvement in technology can significantly enhance egg white powder＇s foaming function.