水相体系磷脂酶A1改性蛋黄卵磷脂的研究

Study on phospholipase A1 modified egg yolk lecithin in aqueous system

为了提高蛋黄卵磷脂的乳化性,采用水相体系磷脂酶A1(PLA1)对蛋黄卵磷脂进行酶解改性,并对影响磷脂酶A1水解过程的各个因素进行研究。建立温度、酶底比及底物浓度3因素与酶解液AV值关系的数学模型,并利用响应面法优化出蛋黄卵磷脂酶解改性的适宜条件:温度45℃、酶底比25:1 LU/g、底物浓度30%。该条件下制备的蛋黄卵磷脂酶解液AV值为66.798mgKOH/g,其乳化活性和乳化稳定性与未改性的蛋黄卵磷脂相比较,分别提高了1.05倍和2.18倍。

In order to improve the emulsifying properties of egg yolk lecithin, phospholipase A1（PLA1） was used to enzymatically modify egg yolk lecithin in aqueous system, and various factors affecting the hydrolysis process of phospholipase A1 were studied. The mathematical model of the relationship between enzymatic hydrolysis temperatue, the ratio of enzyme to substrate and substrate concentration with AV value of enzymatic hydrolysate was established. The suitable conditions for enzymatic hydrolysis of egg yolk lecithin were optimized by response surface method： enzymatic hydrolysis temperatue 45℃, the ratio of enzyme to substrate 25：1 LU/g, substrate concentration 30%. The AV value of egg yolk lecithin enzymatic hydrolysate under this condition was 66.798 mgKOH/g, and its emulsifying activity and stability were 1.05 times and 2.18 times higher than that of unmodified lecithin, respectively.