蛋清肽的制备与功能研究

Preparation of egg white peptide and study of functions

本实验选用胰蛋白酶水解冻干蛋清制得蛋清肽,并测定了蛋清肽的起泡性、吸水能力和吸油能力.本实验测得蛋清肽吸水能力为0.67g/g,比冻干蛋清吸水能力0.25g/g表现出了比较强的吸水能力;蛋清肽和冻干蛋清均有很强的吸油能力分别是2.67mL/g和1.33mL/g;蛋清肽及冻干蛋清只有溶解于水才能发挥其起泡功能,而其在酸性条件下的起泡能力及起泡稳定性都比较强.

In this study the egg white peptide was prepared by Trypsin Hydrolysis of freeze-dried egg white, and the foaming ability, water absorption ability of egg white peptide was O.67g/g, which was better than freeze-dried egg white （0.25g/ g）. The oil absorption capacity of egg white peptide and freeze-dried egg white were 2.67mL/g and 1.33mL/g respectively. Egg white peptide and freeze-dried egg white were needed to dissolve in water to play their foaming function.