食品科学

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鸡蛋蛋清蛋白酶解产物的研究进展

刘 爽1,夏杨毅1,2,3,尚永彪1,2,3,*   

  1. 1.西南大学食品科学学院,重庆 400715;2.农业部农产品贮藏保鲜质量安全评估实验室(重庆),重庆 400715;
    3.重庆市特色食品工程技术研究中心,重庆 400715
  • 出版日期:2013-08-15 发布日期:2013-09-03
  • 通讯作者: 尚永彪

Advances in Egg White Protein Hydrolysates

LIU Shuang1,XIA Yang-yi1,2,3,SHANG Yong-biao1,2,3,*   

  1. 1. College of Food Science, Southwest University, Chongqing 400715, China;2. Laboratory of Quality and Safety Risk Assessment
    for Agro-products on Storage and Preservation (Chongqing), Ministry of Agriculture, Chongqing 400715, China;
    3. Chongqing Special Food Programme and Technology Research Center, Chongqing 400715, China  
  • Online:2013-08-15 Published:2013-09-03
  • Contact: SHANG Yong-biao

摘要:

目前我国是世界上鸡蛋生产量最大的国家,但其深加工制品很少,研发高附加值鸡蛋深加工品尤为重要。鸡蛋蛋清蛋白含有人体所必需的多种氨基酸,且氨基酸组成与人体需要十分接近,但它存在黏度大、热稳定性差、易起泡和有致敏性等缺点,限制了它在食品工业中的应用。酶解不仅可以改善鸡蛋蛋清蛋白的功能特性,而且酶解产物具有降血压、抗氧化、抗凝血、抗菌和免疫调节等生理功能,有效提高了它在食品工业中的应用范围。因此,本文综述鸡蛋蛋清蛋白的酶解工艺,酶解产物的功能特性、生理功能和在食品中的应用,为鸡蛋蛋清蛋白的综合利用与深度开发提供思路。

关键词: 鸡蛋蛋清蛋白, 酶解, 功能特性, 生理功能

Abstract:

Currently, the egg production in China is the largest all over the world, but there are few high added-value
products. It is very important to develop egg products with high value. Egg white protein contains essential amino acids for
humans, and the amino acid composition is close to human demand. However, egg white protein has disadvantages such
as high viscosity, gelling, foaming and allergy so that it is not suitable for use in the food industry. Hydrolysis can not only
improve the functional properties of egg white protein, but also the hydrolysates have multiple biological activities such
as antihypertensive activity, antioxidant property, anti-thrombin property, antimicrobial activity and immunomodulatory
activity. The hydrolysates can be applied in the food industry widely. Therefore, in this paper, processing conditions of
egg white protein as well as functional properties, bioactive activities and application in the food industry of egg white
hydrolysates are described, which will provide new strategies for the utilization and development of egg white protein.

Key words: egg white protein, hydrolysis, functional properties, physiological function

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