卵粘蛋白及其水解物生物活性的研究进展及展望

Biological Activities of Egg White Ovomucin and Its Hydrolysates:Progresses and Perspectives

卵粘蛋白是一种糖蛋白,主要存在于禽蛋蛋清中,占蛋清总蛋白质的2%～4%(w/w)。由于卵粘蛋白在中性水溶液中的溶解性较差,限制了其在食品工业中的应用。酶法水解卵粘蛋白提高其水溶解性是广泛应用的方法。本文首先综述了近期利用不同蛋白酶,特别是商品化蛋白酶,制备卵粘蛋白水解物的研究进展。其次,卵粘蛋白富含唾液酸并且唾液酸被建议为婴儿必须营养素,因而,本文对不同卵粘蛋白水解物中唾液酸的含量也进行了详细的讨论。随着人们健康意识的增加,开发食品组分的生物活性也成为了科研热点。因此,本文重点总结卵粘蛋白及其水解物生物活性的研究进展、分析研究中存在的主要问题并探讨了未来的研究趋势,以期为深入研究卵粘蛋白的生物活性提供参考,为开发以卵粘蛋白为原料的功能食品提供指导性建议。

Ovomucin is a glycoprotein in egg white accounting for 2% to 4% (w/w)of total egg albumin.The low water solubility of ovomucin limits its applications in food industry.Enzymatic hydrolysis is a widely used method to improve water solubility of ovomucin.This study firstly overviewed the current progress on the preparation of ovomucin hydrolysates by different enzymes,especially commercial available enzymes.Ovomucin is rich in sialic acid,which has been suggested as an essential nutrient for infants,so this study also focused on the effect of proteolysis on the sialic acid amounts of ovomucin hydrolysates.With the increase of people's health awareness,exploring the biological activities of food derived components has become a hot research topic.Therefore,the most important part of this study was to review the current progresses on the biological activities of ovomucin and its hydrolysates,to find out some questions and to discuss the future perspectives in this research area.This study will shed light on future research on bioactivities of ovomucin and provide useful guidance on developing ovomucin as value-added ingredients in future.