Bao Zhi-Jie, Zhao Ying, Wang Xiao-Ying, Chi Yu-Jie
Department of Food Science, Northeast Agricultural University, Harbin, 150030 Heilongjiang China.
J Food Sci Technol. 2017 Mar;54(3):669-678. doi: 10.1007/s13197-017-2504-0. Epub 2017 Feb 6.
Effects of enzymatic hydrolysis on the physicochemical and functional properties of egg yolk were investigated in this study. Alcalase, neutrase and flavourzyme were used to hydrolyze egg yolk. Solubility, foaming properties, emulsifying and microstructure properties of egg yolk were determined after enzymatic hydrolysis. Results showed that alcalase had better efficiency of hydrolysis than neutrase and flavourzyme. Enzymatic hydrolysis caused a marked changes in protein solubility, surface hydrophobicity, molecular weight distributions, microstructure and other functional properties. It was observed that egg yolk and its hydrolysates exhibited a relatively smooth curve over the entire pH range; egg yolk hydrolysates with high DH had higher solubility than those having lower DH. Foam capacity and stability generally increased with increasing DH although foam stability showed a decrease at 15% DH. Hydrolysates of egg yolk showed scattered and fewer aggregated particles. This study demonstrated that egg yolk hydrolysates could be an excellent emulsifying agent for food and other applications.
本研究考察了酶解对蛋黄理化性质和功能特性的影响。使用碱性蛋白酶、中性蛋白酶和风味酶对蛋黄进行水解。酶解后测定蛋黄的溶解性、起泡性、乳化性和微观结构特性。结果表明，碱性蛋白酶的水解效率优于中性蛋白酶和风味酶。酶解导致蛋白质溶解性、表面疏水性、分子量分布、微观结构和其他功能特性发生显著变化。观察到蛋黄及其水解产物在整个pH范围内呈现相对平滑的曲线；高水解度的蛋黄水解产物比低水解度的具有更高的溶解性。泡沫容量和稳定性一般随水解度增加而增加，尽管在水解度为15%时泡沫稳定性有所下降。蛋黄水解产物显示出分散且聚集颗粒较少的情况。本研究表明，蛋黄水解产物可成为食品及其他应用中的优良乳化剂。
